Sweet & Sour Red Squash With Mint

---------- Recipe via Meal-Master (tm) v8.04

Title: SWEET & SOUR RED SQUASH WITH MINT
Categories: Vegetables
Yield: 4 Servings

1 lb Banana squash
1/4 c Extra-virgin olive oil
4 Cloves garlic; peeled and
-lightly crushed
1/4 c Mint leaves; coarse chop
1/4 c Red wine vinegar
1/4 c Sugar
Salt & pepper to taste

This should marinate for several hours before serving.
It lasts for several days refrigerated.

Cut squash across into 3-inch-wide lengths. Use a
vegetable peeler to remove the peel. Cut each piece
crosswise into slices that a little over 1/4-inch
thick.

Place the olive oil and garlic cloves in a medium
saute pan. Saute the garlic over low heat until it
turns a golden brown. Discard the garlic.

Cook the squash in the oil on both sides until they
blister and turn golden brown. Cook the squash in
batches, one layer at a time and without crowding the
pan. Use a thin wooden skewer to check for tenderness.
The squash slices should be tender but hold their
shape.

As each batch is cooked, transfer the slices to a
platter. When all the squash is cooked, sprinkle the
chopped mint over the top. Add to the remaining olive
oil in the pan the vinegar, sugar, and salt and
pepper to taste. Stir well and raise the heat to high.
Let the mixture boil until it thickens slightly. Pour
the hot liquid over the squash slices. Let cool.

From Viana La Place's "Verdura."

Source: San Francisco Examiner, October 25, 1996

-----