Fried Winter Squash With Mint
Updated Nov. 10, 2022
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 2garlic cloves, peeled and crushed
- 1½pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices ¼ inch thick by 2 or 3 inches long
- Salt
- freshly ground pepper
- 2 to 3tablespoons chopped fresh mint, plus additional leaves for garnish
- Pomegranate seeds for garnish
Nutritional analysis per serving (6 servings)
122 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard.
- Step 2
Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.
- Advance preparation: You can make this a few hours ahead if you don't plan on serving it hot.
Private Notes
Comments
The recipe calls for peeled squash, so how and why did the squash in the photo recover its peel?
From Martha: The photographer used acorn squash and chose not to peel; the skin is thin enough on acorn to get away with it. I am not present at the photography shoots so sometimes this type of discrepancy occurs.
I airfried the squash (a skin-on type), forgot the garlic, and didn’t have pomegranate seeds but it was still incredible. The squash (I think a red kuri variety) tasted like honey.
It looks like kabocha, which has a thinnish green peel that you can eat after cooking.
i just asked my self the same question. the picture definitely looks like acorn squash. please have someone get back to us on this.
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