Fried Winter Squash With Mint Recipes

FRIED WINTER SQUASH WITH MINT

Steps:

• 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.
• 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.

STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA

Steps:

• Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
• Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
• Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
• Arrange the noodles on a platter, top with the tofu and vegetables, and serve.

ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
• Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
• Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

WINTER SQUASH WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
• Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
• Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.