Thursday, September 15, 2016
Fried Winter Squash With Mint
Martha Rose Shulman
Time About 15 minutes
Yield 4 to 6 servings
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Featured in: Thanksgiving Side Dishes, Part 1: Winter Squash.
¼ cup extra virgin olive oil
2 garlic cloves, peeled and crushed
1 ½ pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long
freshly ground pepper
2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
Pomegranate seeds for garnish
1. Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard.
2. Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.
Advance preparation: You can make this a few hours ahead if you don't plan on serving it hot.
Nutritional information per serving
181 calories; 14 grams total fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 10 grams monounsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 milligrams sodium; 2 grams protein