Winter Squash "Liver": Figato Finto

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Rated 5 stars out of 5
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Total Time:
2 hr 0 min
Prep
1 hr 0 min
Inactive
40 min
Cook
20 min
Yield:
6 servings
Level:
Easy
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Ingredients

Directions

Peel the squash and remove the strings and the seeds. Cut the pulp into slices no more than 1/2-inch thick and season with salt and pepper. In a 12-inch saute pan over medium-high heat, saute the squash slices in olive oil until tender and browned on both sides, about 10 minutes. Add cinnamon, garlic, parsley and sugar. Season well with salt and pepper. Add a sprinkling of oil and add the vinegar and mint leaves. Toss. Arrange the squash on a large platter.

Pour the sauce over the squash and let cool. Serve cold.

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Newest Ratings and Reviews

Read all 2 reviews

  • on November 15, 2011

    Flag

    Excellent dish. I used maple syrup instead of sugar and white balsamic vinegar, with wonderful results. I would recommend this vegetable dish highly!

    people found this review Helpful.
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  • on July 06, 2009

    Flag

    Vinegar does beautiful things for the flavor of winter squash.

    I had already parboiled the squash and didn't have fresh mint - I'm looking forward to making the complete recipe - instead of dreading the boring old squash still in the cellar.

    Thank you!

    people found this review Helpful.
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