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Ingredientes
- 1 lb butternut squash seeded, and
- Â Â cut into 1/4"-thk slices
- 1 lb zucchini cut 1/4" slices
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. raisins
- 1/2 c. extra-virgin extra virgin olive oil plus
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 x red onions finely minced
- 2 Tbsp. pine nuts
- 2 whl cloves
- 1 pch cinnamon
- 1 tsp grated lemon zest
- 1/2 c. red wine vinegar
- 1/4 c. balsamic vinegar
- 1/2 c. dry white wine
Direcciones
- Combine the squash and zucchini in a large bowl, sprinkle with salt and set aside so which the excess water will be exuded. Drain and pat dry.
- Meanwhile, soak the raisins in 1 c. boiling water for 15 min to re-hydrate them, then drain and set aside.
- In a large skillet, heat 1/2 c. oil over high heat till almost smoking. Working in batches to avoid overcrowding the pan, cook the squash and zucchini in the oil till they are browned around the edges, about 5 min, turning once to cook proportionately. Remove the cooked slices to a plate lined with paper towels to drain the excess oil. Cook all the squash and zucchini in this manner. Once all vegetables are liquid removed, place in a shallow casserole and set aside.
- In a 12- to 14-inch saute/fry pan, heat the remaining extra virgin olive oil over high heat till warm but not smoking. Add in the onion and cook till soft and stewed, adding in small amounts of warm water so which the onion stews. After 20 min, add in the raisins, pine nuts, cloves, cinnamon, and lemon zest. Season with salt and pepper, to taste. Cook for 2 min while stirring ingredients together.
- Add in the vinegars and wine and bring to a medium boil. Cook for 5 min, then remove from heat and immediately pour over the squash and zucchini. Let cold, then chill for 2 days before eating. Serve at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 234 | 69% |
| Total Fat 26.52g | 33% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 568mg | 16% |
| Total Carbs 21.33g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.63g | 7% |
| Protein 2.44g | 4% |
