Spin the wheel

Pan-fried Italian acorn squash

  • 400g acorn squash, peeled and seeded
  • olive oil
  • 1 onion, thinly sliced
  • 125ml white wine vinegar
  • 2 teaspoons sugar
  • sultanas
  • mint leaves
  • sage leaves
  • pine nuts
  • Cut the squash into 1cm thick slices in the shape of a half moon.
  • Heat some oil in a saucepan and fry the squash slices until they are golden brown on both sides. Place them on a plate lined with kitchen roll.
  • Add the onion to the same saucepan, adding a little more oil if necessary. Fill a glass with half vinegar and half water. Add the sugar and mix until the sugar has dissolved. Use lukewarm water to dissolve the sugar better.
  • Put the squash slices back in the saucepan and pour the vinegar, water and sugar mixture over the squash. Add some sultanas, cover with a lid and let it cook on low heat for a few minutes.
  • Put the squash slices on a plate and add a few mint or sage leaves and some pine nuts. Let it sit for a few hours before serving at room temperature. You can also serve this dish cold which would be great for a summer dinner.