www.siciliancookingplus.com - Squash Sweet-Sour

To prepare this dish, you can use butternut squash, the acorn squash, Calabasas squash or pumpkin. Winter squash is best between fall and winter because the flesh is protected by a hard skin, giving it a long shelf life. To prepare the squash, use a serrated knife to divide the squash in sections. Cut each section into ¼-inch slices and then remove the skin.

Cucuzza is called “the poor people’s liver” because, like liver, squash contains an abundant supply of iron, riboflavin and vitamins A and C. The orange flesh of winter squash is full of carotenoids, including beta carotene, an important nutrient which helps combat numerous diseases and assists in the anti-aging process. Moreover, the fiber content of the squash can make a positive contribution towards good health.

But the most important qualities of this recipe are the very addictive, delicious taste and the ease of preparation. Incidentally, the preparation and ingredients of this dish are very similar to Sweet and Sour Liver.

This dish can be used as an interesting side or an intriguing appetizer. It can be served hot or cold and will keep in the refrigerator for a few days.

· ·2 ½ lb squash, peeled and sliced thin

· ·½ cup olive oil

· ·½ cup white vinegar

· ·3 teaspoons sugar

· ·3 cloves thinly sliced garlic

· ·4 stems fresh mint or 1 teaspoon dry mint

· ·Salt and pepper

The Frying
In a large skillet, heat the oil and fry squash for 4 to 5 minutes on each side or until lightly golden, being careful not to overcook.
Set fried squash on deep serving dish in layers and season with mint, salt and pepper.

When finished frying squash, add garlic to the oil and sauté until light brown.

The Sweet and Sour Sauce
Remove from heat and add vinegar and sugar, being mindful of the hot oil!

Dredge sliced winter squash in flour and fry using olive oil. Season with salt and pepper. Serve hot or at room temperature. It can be served as a contorno, or side dish, to a steak or rich stew.

Another way to cook pumpkins and make a delicious contorno is to peel and cut the squash into big pieces and boil it in lightly salted water. Cook for 4 to 6 minutes or until tender. Drain and place in serving dish. Salt and pepper to taste. Sauté 3 cloves of thinly sliced garlic in ½ cup of olive oil, remove from heat and carefully add ½ cup of vinegar. Reduce a few minutes. Pour mixture on top of the squash.