It’s October and I’m thinking pumpkin and squash. I love butternut squash, roasted or used in risotto and roasted acorn squash with butter and brown sugar. But whichever is your preference, this is the season when preparing a great squash recipe comes to mind.
Shopping at the Farmers Market I picked up a Kabocha squash and I can’t wait to make this recipe from the NY Times. Here’s what you’ll need to make this great side dish:
1⁄4 cup extra virgin olive oil
2 garlic cloves, peeled and crushed
1 1⁄2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches longSalt and freshly ground pepper
2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
Pomegranate seeds for garnish
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.
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. This recipe can be served warm or made ahead of time and served at room temperature.