Fried Winter Squash With Mint

• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled and crushed
• 1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long
• Salt
• freshly ground pepper
• 2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
• Pomegranate seeds for garnish

1. Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron.
2. Add the garlic cloves and cook, stirring, until golden brown.
3. Remove the garlic from the oil and discard.
4. Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan.
5. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs.
6. Cook until squash is lightly browned on the other side and tender all the way through.
7. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter.
8. Repeat until all of the squash is used up.
9. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.

extra virgin olive oil, garlic, winter, salt, freshly ground pepper, fresh mint, pomegranate seeds

Taken from cooking.nytimes.com/recipes/1013900 (may not work)