Best Fancy Squash Recipe

When my husband and I moved into the first house we ever lived in together, in northern Vermont, we were greeted by giant, misshapen blue Hubbard squashes congregating in a pile on the floor of the wide front porch. I felt rich, like we had inherited money, or discovered hidden treasure. But the owners of the house (we were renting) returned one day and hauled off most of the squashes. They did leave us a few and after hacking into one, I discovered how delicious was the sweet, dry taste of it. I love all the winter squashes--butternut, buttercup (my favorite), Hubbard, acorn, sweet dumpling, delicata, autumncup, ambercup, etc. Here's a great website that lists and describes all the squashes and how to cook them:
http://whatscookingamerica.net/squash.htm

But if you want to impress your friends and family, or just have a little extra time to prepare the vegetable for one of your meals, try this recipe adapted from Mario Batali's cookbook, Holiday Food. It's called Scapece di Zucca or Marinated Butternut Squash. The beauty of this dish is that you don't have to peel the squash (the skin becomes soft enough to eat although most won't want to eat it--but I do), you can serve this at room temperature, and the recipe makes a lot. Try it with any firm, dry-fleshed "winter" squash. Everyone will want the recipe.

Scapece di Zucca
serves 8-10

2 medium butternut squash or the equivalent amount of another winter squash,seeded and cut crosswise into 1" slices.

Salt and Pepper

1/2 cup evoo

1/4 cup the best red wine vinegar

1/2 medium red onion, sliced paper thin

1/2 teaspoon hot red pepper flakes

1 tablespoon dried oregano

1 garlic clove, sliced paper-thin

1/4 cup fresh mint leaves

450 degrees oven

Roast the squash pieces: drizzle with 1/4 cup evoo, salt and pepper, and arrange in single layer on a cookie sheet. Roast until just tender, 18-20 minutes.

Meanwhile, in a small bowl stir together the remaining 1/4 cup evoo, vinegar, onion, pepper flakes, oregano, and garlic and season with s & p.

When the squash is cooked, immediately transfer to a dish or a nice shallow bowl and pour the marinade over it. Allow squash to cool in the marinade for at least 20 minutes. You can make it up to 6 hours ahead but don't refrigerate (mine sat in the marinate for several hours). Sprinkle with the mint leaves just before serving at room temperature.

Enjoy! And Happy New Year!