Sweet and Sour Squash for Sunday’s Roast …

It’s that time of year … pumpkins and squash and Thanksgiving if you live in the USA … and orange being such a gastronomically beautiful colour !  Not to mention the fact that orange is supposed to be THE colour that is good for the liver and its functions … maybe, I suppose, because orange is such a friendly colour, don’t you think?

This post comes just after another in which I listed my family’s disinclination towards certain vegetables (i.e. fennel).  Well, if I can find ways of disguising fennel into an approachable vegetable for them, I have to raise my hands and just give up altogether when it comes to squash  (pumpkin), sigh.  Even today’s version – a Sicilian recipe that relies on a sweet and sour and minty infusion – was not to their liking.  You can bring a horse to the water but you cannot make it drink.  Just as well there are plenty of people who DO like squash and pumpkin and who, I think, will appreciate this recipe.  It is fairly simple to make and can be prepared the day before.

1 Slice the squash …2 Heat up some olive oil … 3 Fry the slices of squash, in batches … a few minutes on each side.4 5 See? You fry the squash until it browns, almost.6 While you are frying, or before you start to fry, place 1 cup of white wine vinegar in a small saucepan.  Add 3 spoonfulls of sugar and some mint leaves. Bring the vinegar to a boil and simmer until the sugar dissolves (it won’t take long).7 Avail yourself of a strainer and pour the sweet-and-sour vinegar over the fried squash.8 I love the way the squash glistens under the syrup.9 Sprinkle some salt and white pepper if you like it … and add fresh mint leaves. I had run out of mint so had ato use marjoram instead.11 12 I served the squash with our Sunday roast that evening.  Roast veal … Here is the reciipe, if you are interested : https://myhomefoodthatsamore.wordpress.com/2012/09/25/bakers-brisket-punta-di-vitello-alla-fornara/13 Roast potatoes …14 Artichoke slices, dredged in flour and then fried.

A very nice Sunday roast indeed …

15

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Here is this recipe again … served on a gorgeous platter …

IMG_0481 IMG_0482

http://www.giardinidisole.com/blog/2014/11/a-roman-themed-spread-with-a-boston-flair-giardini-di-soles-boston-gathering-november-18th/

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Anything sweet, Basic Techniques, Contorni and/or side dishes, Herbs and plants and tagged , , , , , , . Bookmark the permalink.

3 Responses to Sweet and Sour Squash for Sunday’s Roast …

  1. I like pumpkin/squash and would definitely love this 🙂

  2. jasmine mathieson says:

    Oh, my goodness….this looks soooo good!!! Will defo try it. Keep up with the great culinary work. xx

  3. Pingback: Making Porchetta for an Event in Boston at the Giardini di Sole Showroom | My Home Food That's Amore

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