Sweet and Sour Winter Squash

• 1 1/4 pounds winter squash, diced
• 2 tablespoons extra virgin olive oil
• Salt
• freshly ground pepper to taste
• 2 1/2 teaspoons sugar
• 3 tablespoons red wine vinegar or sherry vinegar
• 3 garlic cloves, minced
• 2 to 4 tablespoons finely chopped fresh mint, to taste

1. Preheat the oven to 400 degrees.
2. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste.
3. Cover and place in the oven.
4. Roast 20 minutes, until not quite tender.
5. Remove from the heat.
6. Dissolve the sugar in the vinegar in a small bowl.
7. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash.
8. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft about 3 to 5 minutes.
9. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone.
10. Add the mint, cook for another minute, and remove from the heat.
11. Serve hot, warm or room temperature.

winter, extra virgin olive oil, salt, freshly ground pepper, sugar, red wine vinegar, garlic, fresh mint

Taken from cooking.nytimes.com/recipes/1012872 (may not work)