Sweet and Sour Winter Squash


  • 2-pound piece butternut squash or pumpkin
  • 1/3 cup olive oil, or as needed
  • 1/2 cup coarsely chopped fresh mint
  • 2 or 3 large cloves garlic, sliced paper-thin
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • Pinch of ground cinnamon (optional)
  • Salt and freshly ground block pepper to taste

Cooking Instructions:

  • Halve the squash, discard the seeds and fibers, peel the halves, and cut the pulp into 1/3 inch-thick slices.
  • Warm half the olive oil in a large sauté pan over medium heat.
  • In batches, add the squash slices and sauté, adding oil as needed and turning to brown both sides, until tender, 6 to 8 minutes.
  • Using a slotted spatula, transfer to a serving platter.
  • Cover with the mint and garlic.
  • To the oil remaining in the pan, add the vinegar, sugar, and the cinnamon, if using, and cook until the sugar dissolves and the sauce thickens about 5 minutes.
  • Season with salt and pepper.
  • Pour the sauce over the squash. Serve at room temperature.


  • 6 to 8

Calories Per Serving:

  • NA

Preparation Time:

  • NA


  • Easy
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