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Sweet ‘n Sour Squash

1/2 cup golden raisins                                     4 medium-size squash

3 tablespoons olive oil                                               2 tablespoons wine vinegar

1/3 cup pine nuts                                                     1 teaspoon sugar

Salt to taste

Soak the raisins in 2 cups of warm water for 30 minutes. Drain, pat dry and set aside.

Scrub the squash and cut off the ends. Slice the squash into medium-size sticks, about 3 inches long and ½ inch wide.

Heat the oil in a large skillet. Add enough of the squash to comfortably fit in the skillet in a single layer. Sauté over high heat until the squash begins to turn color. Using a slotted spoon, transfer the squash sticks to paper towels to drain.  Repeat until all the squash has been sautéed.

Return the squash to the skillet and add the vinegar and stir. Add the raisins, pine nuts and sugar and season lightly with salt. Stir and cook over high heat until the vinegar has evaporated, about 1 minute. Taste and adjust the seasoning. Serve hot.

January 05 2009 11:17 pm