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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Zucca In Agrodolce (Sweet & Sour Butternut Squash)   
    Categories: Squash, Vegetables, Herbs   
         Yield: 4 servings   
       
     2 1/2 lb Butternut squash   
         2 tb Extra-virgin olive oil   
              Salt & black pepper   
       1/3 c  Red wine vinegar   
         2 tb (to 4 tb) granulated sugar;   
              - to taste   
         1 lg Garlic clove, thinly sliced   
         2    0mint leaves   
       
     Place a rack in the center position of the oven and heat   
     oven to 400ºF/205ºC.   
        
     Peel the butternut squash. Cut the butternut squash in   
     half across, then cut the halves in half lengthwise.   
     Discard any seeds and slice each piece into ¼-inch-thick   
     half moons. Place the squash on a large sheet pan,   
     drizzle with the oil and season well with about 1   
     teaspoon salt; season with black pepper to taste. Toss   
     and spread out in a single layer.   
        
     Roast for 12 minutes, then flip the squash slices (using   
     two forks works well) and continue to roast until cooked   
     through (but not falling apart) and slightly golden   
     around the edges, 8 to 10 minutes more.   
        
     Meanwhile, add the vinegar, 2 tablespoons sugar, garlic   
     slices and a pinch of salt to a small saucepan, then   
     stir and bring to a gentle boil over medium-high heat.   
     Immediately reduce heat to medium-low and simmer until   
     the sugar fully dissolves and the mixture reduces to a   
     slightly syrupy consistency, 6 to 8 minutes. Halfway   
     through, taste the syrup and add more sugar, one   
     tablespoon at a time, if desired. Remove from the heat.   
     You should have about 1/4 cup syrup.   
        
     Place the butternut squash in a serving dish, tear half   
     of the mint leaves and scatter over the squash. Drizzle   
     the syrup over the squash. Depending on the size of your   
     dish, you can create layers of squash, mint and syrup.   
     Set aside at room temperature to marinate for at least 2   
     hours. As the squash cools, tip the dish a little to one   
     side, spoon some syrup and drizzle it over the top of   
     the squash. Repeat as often as you think to. Garnish   
     with the remaining mint leaves and serve.   
        
     By: Naz Deravian   
        
     Yield: 4 servings, as a side dish   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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