Viewing post #424006 by stormyla
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This is a recipe that is very popular among Sicilians. Some people make it with sugar, others without. In Italy it is sometimes made with Cippolini onions, but I use the red onions as the colors are nice and the red onions are much more nutritious and better tasting in this dish. I prefer it without the sugar. Marinated Squash & Red Onions 1 1/2 lbs squash peeled and sliced 3/4" thick 2 large red onions sliced 3-4 TBSP EV Olive Oil 3 TBSP Red wine vinegar 1 TBSP Sugar 3 TBSP Roughly chopped Fresh Mint Leaves pinch Kosher salt -------- Fresh Ground Black Pepper to taste Brush the Squash slices with one tbsp of the olive oil. Cook the squash in a nonstick skillet over high heat until browned 5 to 7 minutes. Turn squash slices over, lower heat, cover the pan and cook another 6 to 7 minutes. Remove squash from pan, season with salt 7 pepper and set aside. Put the onions in the skillet, drizzle with remaining olive oil and cook over low heat until soft. Add the vinegar, sugar and mint to the onions, season with salt & pepper. Stir all until well combined. Increase heat to medium and cook for 1 to 2 minutes. Pour the contents of the skillet over the squash. Note, this dish can be eaten hot or cold. I eat it hot the first day, and cold for leftovers. The flavors are best at room temperature. |
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