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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Recipe Information
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
Instructions
Peel and seed the butternut squash, then slice it into thin rounds about 1/8-inch (3 mm) thick.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge the squash slices in the flour mixture, shaking off excess flour.
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.
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.
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.
Cover the dish and refrigerate for at least 2 hours (or overnight) to allow the squash to absorb the marinade.
Before serving, bring the dish to room temperature. Garnish with additional mint or parsley if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 35.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
