RECIPE OF THE WEEK
There comes a time every summer when I start craving winter flavors. So, I was delighted to find some gorgeous butternut squash at Harland’s Creek Farm last week. Lots more winter squash varieties to come, but in case you just can’t wait, here’s a NYT Cooking recipe for sweet and sour butternut squash:
Ingredients:
2 ½ pounds butternut squash
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
⅓ cup red wine vinegar
2 to 4 tablespoons granulated sugar, to taste
1 large garlic clove, thinly sliced
20 mint leaves
Step 1
Place a rack in the center position of the oven and heat oven to 400 degrees.
Step 2
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.
Step 3
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.
Step 4
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 ¼ cup syrup.
Step 5
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.
