Ready or not, it’s the season for squash.
Squash can last a long time, especially if you store them in an unheated garage that hovers above 40 degrees. Keep them out of direct sunlight.
Once you cut into a large squash, it will keep. Wrap it in plastic and store it in the refrigerator, which can preserve it for close to a month.
Kabocha squash, which this recipe calls for, is similar to acorn, banana and butternut squash; those can be substituted.
1 1/2 cups Kabocha squash, peeled and cut in wedges
3/4 cup extra virgin olive oil
Salt and pepper to taste
White wine vinegar
1 Thai bird or Calabrian chili, or one cherry pepper, seeded and chopped
10 mint leaves, cut in a chiffonade
Light the grill and allow it to get hot.
After you have peeled the squash, cut it in 1/2 wedges or half moons. Be sure they’re not too thin so they don’t fall apart on the grill. Then pour a quarter-sized dollop of olive oil in the bottom of a large bowl. Transfer wedges to the bowl and coat them with a light sheen of olive oil.
Grill the squash for somewhere between 3 and 5 minutes, turning once as needed.
When the slices are cooked through, transfer them back to the bowl and salt liberally _ be sure to taste as you go. Add a touch more olive oil and a dash of white wine vinegar. Then add pepper, mint and black pepper, if you like. Let sit for a few minutes before serving.
Melissa McCart, Pittsburgh Post-Gazette