"It is their simple way with seasonal vegetables that most amazes me about Italian cooks. This marinated squash dish is a lot more than the sum of its ingredients, for both flavor and presentation. You can make the whole dish in the morning; just hold the mint until the moment before serving. As with a almost all Italian vegetable dishes, a drizzle of your best extra-virgin olive oil, right before serving, will add infinitely to your pleasure."
Courtesy of Mario Batali Holiday Food (Clarkson Potter 2000)
|2 medium butternut squash, skin on, seeded, and cut crosswise into 1-inch slices||1/2 teaspoon hot red pepper flakes|
|Kosher salt and freshly ground black pepper||1/2 teaspoon dried oregano|
|1/2 cup extra-virgin olive oil||1 garlic clove, sliced paper thin|
|1/4 cup red wine vinegar||1/4 cup fresh mint leaves|
|1/2 medium red onion, sliced paper-thin|
Preheat oven to 450ºF.
Season the squash with salt and pepper, drizzle with 1/4 cup of the olive oil, and arrange in a single layer on a cookie sheet or two. Roast until just tender, 18 to 20 minutes.
Meanwhile, stir together the remaining 1/4 cup oil, vinegar, onion, hot red pepper flakes, oregano, and garlic and season with salt and pepper.
When the squash is cooled, immediately transfer to a serving dish and pour the marinade over it.
Allow to cool in the marinade for at least 20 minutes. This dish can be made several hours in advance but should not be refrigerated. Sprinkle with the mint just before serving at room temperature.
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