Name: Zucca al forno (Baked Pumpkin with Mint and Almonds)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 1 butternut squash, about 2 pounds; ¼ cup olive oil, or as needed to coat all of the squash; 1 tablespoon finely minced garlic; 2 tablespoons sugar; Salt and freshly ground black pepper; 2 tablespoons balsamic vinegar; ½ cup slivered blanched almonds or chopped pistachios, toasted; 2 to 3 tablespoons chopped fresh mint

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Mediterranean pumpkin-like squashes have a bumpy, dark green peel and bright red-orange flesh. Some of them are so large that markets sell them by the slice. In flavor, they are reminiscent of butternut and kabocha squashes, and they are especially prized in the Veneto, Lombardy, and Sicily. This savory gratin is Sicilian in inspiration and makes a wonderful accompaniment to roast chicken, duck, or pork, especially if it has a slightly sweet sauce.