Sweet and Sour Mediterranean Squash
Yield: 4-6 sideservings

Served as an appetizer in Italy, Mediterranean vinegars and white wine balance the sweetness of winter squash and currents. Delicata squash has a long cylindrical shape and are yellowish in color. The skins are "delicata", which means they cook up soft and can be eaten along with the flesh.

1 medium delicata squash
3-4 tablespoons olive oil
1 medium red onion, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup dry white wine
1/4 cup currants
1 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 whole cloves
dash cinnamon
2 tablespoons toasted pinenuts (for garnish)

Slice the squash into 1/4-inch slices. Remove the seeds from each round and leave the skins in tact.

In the largest skillet you have, heat 1-2 tablespoons olive oil over medium heat. Working in batches to avoid overcrowding the pan, cook the squash rounds until browned, 4-5 minutes each side. Transfer the squash to a plate. The second batch may need a bit more oil in the pan.

When all the squash is cooked, add 1 more tablespoon olive oil to the pan and add the onion, sauteeing 3 minutes, until just soft. Add the remaining ingredients (except pinenuts) and bring to a boil. Reduce the heat to a simmer and lay the squash pieces over the onions. Cover and cook for 20 minutes, allowing the liquid to reduce slightly.

Arrange the squash pieces on a decorative platter and pour the onions over the squash. Sprinkle with the toasted pinenuts. Serve room temperature.