Winter Squash are low in Saturated Fat, Cholesterol and Sodium, a good source of Dietary Fiber, Riboflavin, Folate, Magnesium and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin B6, Potassium and Manganese.
- 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 and freshly ground pepper
- 2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
- Pomegranate seeds for garnish
- 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.