Pumpkin in Scapece
From Dr. Rosati's Cooking Class
Ingredients:
1 medium pumpkin, seeded and cut into 1-inch slices
Freshly ground pepper
6 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon peperoncino
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
Directions:
Preheat oven to 450 degrees F.
Season the squash with pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on a cookie sheet.
Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, peperoncino, oregano, and garlic and season with pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.
Yield: 6 servings
Nutrition Information: Each serving contains approximately: Calories 176, Fat 14g, Saturated fat 2g, Cholesterol 0mg, Carbohydrate 13 g, Fiber 3g, Sodium 4mg, Protein 2g.
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