Fried Winter Squash With Mint

Name: Fried Winter Squash With Mint
Ingredients: 1/4 cup extra virgin olive oil; 2 garlic cloves, peeled and crushed; 1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long; Salt; freshly ground pepper; 2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish; Pomegranate seeds for garnish

7 ingredients

9 steps

Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, peeled and crushed
1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long
Salt
freshly ground pepper
2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
Pomegranate seeds for garnish

Directions

1

Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron.
2

Add the garlic cloves and cook, stirring, until golden brown.
3

Remove the garlic from the oil and discard.
4

Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan.
5

Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs.
6

Cook until squash is lightly browned on the other side and tender all the way through.
7

Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter.
8

Repeat until all of the squash is used up.
9

Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.