Roasted Winter Squash in a Mint & Wine Vinegar Sauce

Fresh mint is best, but 2 tsp of dried mint will do.
Pie pumpkin, kabocha, buttercup, or red kuri are the most ideal squash for this recipe, but most any winter squash will do.
Sprinkle chopped fresh parsley on finished dish for added appeal.

2 1/2 lbs. winter squash
1/3- 1/2 cup olive oil
2 large cloves garlic, minced or pressed
1/4 brown sugar, packed (or use 3 TBSP mild honey)
2 TBSP chopped fresh mint
1/4 tsp salt
1/4 tsp ground black pepper
fresh parsley for garnish-optional

1. Preheat the oven to 450. Oil a baking sheet.
2. Peel squash with potato peeler or paring knife. Cut in half, scoop out seeds and pulp. Set cut sides down and slice crosswise into 1/4-inch-thick semi-circles.
3. Brush each slice with olive oil and place it on the prepared baking sheet. Lightly salt the squash and bake for 15 minutes, until tender but still firm.
4. While the squash bakes, heat the remaining olive oil in a small saucepan. Add the garlic and cook for 1 minute. Add the vinegar and brown sugar (or honey) and whisk until the sugar has dissolved. Add the mint, salt, and pepper and remove from heat.
5. When the squash slices are baked, arrange them on a platter. Pour the dressing evenly over all and decorate with fresh mint leaves.