1 densely fleshed winter squash or pumpkin, such as kabocha, kuri, or even butternut
Olive oil
Sea salt
1 garlic clove
1 fresh hot red chile pepper (may substitute sliced hot peppers preserved in oil)
White wine vinegar
A handful of fresh, whole mint leaves
Instructions
Prepare a grill for direct heat.
Use a sharp knife or sturdy vegetable peeler to peel the squash. Cut it in half and remove the seeds (save, clean, and roast them if you choose, or discard). Cut into wedges no more than 1 inch thick, or into slices thick enough to grill. Toss in a bowl with some olive oil and salt to coat evenly. Grill over a hot fire until softened and maybe even blackened in spots, turning them as needed. Transfer to a wide, shallow bowl.
Thinly slice the garlic and the fresh hot pepper (discarding its stem and seeds); add both to the bowl. Season with salt then add a few drops of the vinegar and the mint. Dress with more olive oil. Toss gently, let marinate at room temperature for at least 2 hours before serving.
Alternatively, you can fry the wedges of squash in olive oil or your preferred frying oil, drain on a wire rack, and dress in the same fashion.