Roasted Butternut Squash with Mint and Brown Sugar Sauce
This is a colorful combination for fall dining and makes a good accompaniment to turkey or lamb. The squash rounds are very tasty as a leftover, too: Slip them into sandwiches—as in post-Thanksgiving turkey sandwiches—or cut them up and add them to a pasta salad, along with a salty cheese, like ricotta salata.
1 garlic clove
2 tablespoons extra-virgin olive oil
¼ cup apple cider vinegar
3 tablespoons light brown sugar
1 butternut squash, 3 ½ pounds, peeled, seeded, cut into ½-inch-thick slices, and roasted
¼ cup coarsely chopped mint leaves
Peel and slice the garlic clove.
In a large skillet, heat the olive oil with the garlic and cook, stirring, until it starts to brown. Add the vinegar and brown sugar. Bring the mixture to a boil and cook over high heat until reduced by half.
Add the roasted butternut squash slices and toss to coat. Transfer the squash to a serving bowl and sprinkle the mint leaves on top.