Marinated Butternut Squash Scapece Di Zucca
Indulge in the vibrant flavors of southern Italy with Marinated Butternut Squash Scapece di Zucca, a modern twist on the classic scapece preparation. This elegant, plant-based dish features tender golden slices of fried butternut squash layered with aromatic fresh mint, parsley, and a tangy-sweet garlic-infused vinegar marinade. A hint of honey and a touch of red chili flakes lend a perfectly balanced complexity, making this recipe both comforting and sophisticated. Simple to prepare, yet bursting with flavor, this dish is ideal as a make-ahead appetizer, a stunning side dish, or even a light vegetarian main. Serve it chilled or at room temperature to fully appreciate the melded flavors, and watch as it becomes a new seasonal favorite!
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Ingredients
- 1 medium (approximately 2 lbs) Butternut squash
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Olive oil
- 100 milliliters White wine vinegar
- 1 tablespoon Honey
- 2 large, thinly sliced Garlic cloves
- 10 grams Fresh mint leaves
- 5 grams Fresh parsley
- 0.25 teaspoon Red chili flakes
- 50 milliliters Water
Directions
Step 1
Peel and seed the butternut squash, then slice it into thin rounds about 1/8-inch (3 mm) thick.
Step 2
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge the squash slices in the flour mixture, shaking off excess flour.
Step 3
Heat the olive oil in a large skillet over medium heat. Fry the squash slices in batches until golden and tender, about 2-3 minutes on each side. Transfer cooked slices to a plate lined with paper towels to drain excess oil.
Step 4
In a small saucepan, combine the white wine vinegar, honey, garlic slices, chili flakes, and water. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
Step 5
In a shallow dish or container, layer the fried squash slices with the fresh mint leaves and parsley, pouring a little of the vinegar mixture over each layer.
Step 6
Cover the dish and refrigerate for at least 2 hours (or overnight) to allow the squash to absorb the marinade.
Step 7
Before serving, bring the dish to room temperature. Garnish with additional mint or parsley if desired.
Nutrition Facts
| Serving size | (1308.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1690.7 |
| Total Fat 96.7g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 9.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2410.9mg | 0% |
| Total Carbohydrate 195.4g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 35.9g | |
| Protein 20.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 459.8mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2938.4mg | 0% |
Source of Calories