Marinated Winter Squash

Name: Marinated Winter Squash
Yield: serves 6 or more as an appetizer or side dish
Ingredients: 1 cup apple-cider vinegar or white vinegar; 1 tablespoon sugar; 1/2 teaspoon coarse sea salt or kosher salt, or more to taste; 6 garlic cloves, peeled and sliced; 1 tablespoon extra-virgin olive oil; 1 butternut squash, about 2 pounds; 1 cup vegetable oil, or as needed; 10 to 20 fresh basil leaves; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; A 6-cup glass or ceramic casserole dish, preferably about 6 inches wide, to marinate the squash in several layers

December 14, 2011

Squash is not one of the most popular vegetables, but I love it and love cooking with it. It is nutritious, versatile, and delicious. Northern Italy consumes more zucca—winter squash—than southern Italy, especially in the areas near Modena in Emilia-Romagna, and Padova in the Veneto. This is a great side dish or appetizer. Traditionally, the zucca is fried before it is marinated, as I do here, but the dish is also delicious when made with grilled or boiled zucca. I recommend butternut squash, but acorn, Hubbard, and other varieties will work as well.

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