1. 1 pound delicata squash
2. 1/3 cup olive oil
3. 2-3 garlic cloves, peeled and lightly crushed
4. 1 tablespoon light brown or demerara sugar
5. 3 tablespoons white wine, red wine, or sherry vinegar
6. 1/4 teaspoon fine grain sea salt, plus more to taste
7. Freshly ground black pepper
8. Fresh mint, chopped
1.Trim the delicata squash on both ends. Halve lengthwise, and slice in 1/4-inch thick half moon slices.
2.In a heavy-bottomed skillet, heat the olive oil with the garlic over medium-low heat, cooking it until it is fragrant but not at all browned. Press down on the garlic cloves with a spatula or wooden spoon to release their flavor. Remove the garlic.
3.Arrange a layer of the squash slices in the heated oil. Cook, turning once or twice, until they are beginning to be golden, with some chestnut spots, on each side, but not mushy. Remove the slices with a slotted spoon or spatula and continue to work in batches until you’ve cooked all the squash slices this way.
4.In a small bowl, mix the vinegar and sugar. Return the squash slices to the skillet and add the vinegar-sugar mix. Season with some salt an pepper, and carefully toss the squash in the mixture until it reduces and coats the slices. This won’t take long. Taste for salt and season more if necessary. Don’t agitate them too much, or else they’ll start to fall apart.
5.You can serve the squash right away, but it is best to transfer it to a platter, covering it, allowing it to sit for 30 minutes to allow the flavors to mingle, and serving at room temperature.
Scatter the chopped mint over the squash before serving