FRIED WINTER SQUASH WITH MINT
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don't want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Provided by Tara Parker-Pope
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 288 milligrams, Sugar 3 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amir Rajoka
[email protected]This dish is a great way to use up leftover winter squash. I had some roasted butternut squash in the fridge, and I simply mashed it up and used it in place of the cooked squash. It worked perfectly!
Shabana Rafique
[email protected]I'm not a huge fan of winter squash, but this recipe changed my mind. The squash was crispy and flavorful, and the mint added a nice touch of freshness. I'll definitely be making this again.
Cindy Cindy
[email protected]This recipe was easy to follow and the results were delicious. I served it with a side of roasted vegetables and it was a perfect meal.
Md Siyambye
[email protected]This was a great recipe. I used butternut squash and it turned out perfectly. The mint was a great addition and really brightened up the dish.
Md Rayhan Hossain
[email protected]Wow! This dish was amazing. The squash was perfectly cooked and the mint added a really nice touch. I will definitely be making this again.
God Mercy
[email protected]This recipe is a keeper! It's easy to make, delicious, and healthy. I've already made it several times, and it's always a hit. Thanks for sharing!
Iftikhar Malana
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor and the crispy texture. I'll definitely be making it again for my next party.
maliha afaq
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the crispy coating and the sweet squash. I even caught my picky eater going back for seconds.
HR Ashik
[email protected]I love how versatile this recipe is. You can use any type of winter squash you like, and you can adjust the spices to your own taste. I also like that it's a relatively healthy dish, especially if you use whole-wheat flour.
Narayan Sharma
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant. I served it with a simple green salad and some crusty bread, and it was a perfect meal.
Awais Awaisjutt
[email protected]I'm always looking for new ways to cook winter squash, and this recipe fit the bill perfectly. The squash was crispy on the outside and tender on the inside, and the mint added a nice touch of freshness. I'll definitely be making this again.
Leela Tamang
[email protected]This recipe is a great way to use up leftover winter squash. I had some roasted butternut squash in the fridge, and I simply mashed it up and used it in place of the cooked squash. It worked perfectly!
Terri Thomas
[email protected]I used butternut squash instead of kabocha squash, and it turned out great. The squash was cooked through perfectly and had a lovely caramelized exterior. I served it with a dollop of sour cream and a sprinkle of chopped walnuts.
Matthew Ochoa
[email protected]I'm not a big fan of mint, so I omitted it from the recipe. The squash was still delicious, but I think it would have been even better with the mint. Next time, I'll definitely give it a try.
Dr.William E “Billy” Caraway
[email protected]This dish was a hit at my dinner party last night. Everyone raved about the crispy coating and the tender, flavorful squash. I especially appreciated how easy it was to make - I had it on the table in under 30 minutes.
Musadiq Ali
[email protected]I've never been a huge fan of winter squash, but this recipe changed my mind. The frying process caramelizes the squash and brings out its natural sweetness, while the mint adds a lovely freshness. I'll definitely be making this again.
Prince Samuel Nwosu
[email protected]This fried winter squash recipe was a delightful surprise! The combination of sweet squash, savory spices, and refreshing mint was simply divine. I highly recommend it to anyone looking for a unique and flavorful side dish.