I love this time of year with the rich colors of harvest time, pumpkins everywhere, apple picking, and an abundance of great vegetables in market stalls, supermarkets and farms ! And one of my favorite autumn vegetables is the heartier squash you find in the fall and winter months. I have cooked them just about every way imaginable such as hash, purees, soups... but this recipe has to be my favorite, simple but delizioso!
winter squash (acorn, butternut, autumn cup,delicato....)
Peel your squash either with a paring knife or a vegetable peeler. I sometimes start the peeling by first cutting off both ends to give it "legs".
Now cut it in half and remove the seeds and pulp.
Now cut into slices about 1/2 inch thick.Heat the oil in a large shallow frying pan over medium high heat, I use the #7 setting.
Add the slices, don't overcrowd, in batches and fry until golden brown and then turn and fry the other side. A tong works best to turn the squash.
Lay out on paper bag, paper towels, or newspaper and salt liberally.
Serve them right away or keep in a warm oven but they are best eaten right away!