Fried Winter Squash with Black Olives
Heat 1/2 cup oil in a large cast-iron skillet or shallow enamel-lined pot over medium-high heat until shimmering. Place a wire rack next to the stove and cover with a layer of paper towels. When the oil is very hot (but not smoking), add squash, a few slices at a time, and cook until tender and browned on both sides, 2 to 4 minutes a side. Remove to the prepared rack. Continue with the remaining slices, reducing the heat as needed to prevent the squash from overbrowning before it's tender. Arrange the squash on a serving platter and sprinkle with 1/8 teaspoon salt.Advertisement
Discard any oil remaining in the pan and wipe it out with paper towels. Add the remaining 1/4 cup oil to the pan and heat over medium-low. Add onions and cook, stirring occasionally, until completely softened but not brown, about 10 minutes. Stir in garlic and cook for 1 minute, then add olives and cook for 1 minute more.
Meanwhile, heat vinegar and water in a small saucepan over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar reduction to the onion-olive mixture and increase heat to medium-high for 2 minutes. Remove from heat and stir in the remaining 1/8 teaspoon salt and all but 1 tablespoon mint. Spoon the onion mixture over the squash slices. Garnish with the reserved 1 tablespoon mint. Let stand at room temperature for about 30 minutes to let the flavors develop before serving.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.
1 starch, 1/2 vegetable, 3 1/2 fat