Winter Squash "Liver": Figato Finto

1. 1

   Peel the squash and remove the strings and the seeds.

2. 2

   Cut the pulp into slices no more than 1/2-inch thick and season with salt and pepper.

3. 3

   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.

4. 4

   Add cinnamon, garlic, parsley and sugar.

5. 5

   Season well with salt and pepper.

6. 6

   Add a sprinkling of oil and add the vinegar and mint leaves.

7. 7

   Toss.

8. 8

   Arrange the squash on a large platter.

9. 9

   Pour the sauce over the squash and let cool.

10. 10

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.