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.
Ingredients
- 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
Instructions
- 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.