Marinated Butternut Squash: Scapece Di Zucca
This recipe is probably the most delicious butternut squash recipe I’ve ever had. It’s flavorful and spicy. It paired great with the sweet Miso-Glazed Green Beans. This recipe is interesting because you leave the skins on instead of just tossing them. Originally featured on food network, this was created by chef Mario Batali.
Ingredients
1 medium butternut squash, seeded and cut into 1-inch slices
2 tbsp plus 2 tbsp extra-virgin olive oil
3 tbsp cup red wine vinegar
1/2 medium red onion, sliced very thin
1/4 teaspoon red chile flakes
1/2 tbsp dried oregano
1 clove garlic, sliced very thin
1/4 cup fresh mint leaves
Preparation
Preheat oven to 450 degrees. Season the squash with salt and pepper. Drizzle with 2 tablespoons olive oil, and place in a single layer on a cookie sheet.
Bake in the oven until skin is just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve.
