1 lg. Hubbard (or other winter) squash
1/4 lb. brown sugar
1/4 c. cider vinegar
1 clove garlic
1 tbsp. dried mint leaves
1/2 tsp. salt
1 tbsp. vegetable oil

Pre-cook halved squash in microwave, cut side down, 10 minutes on high; simultaneously heat garlic, sliced paper-thin, in oil, until golden (not brown). Discard garlic but save oil. Add vinegar, sugar, salt and mint leaves to pan, cook down about a third.

Peel squash with vegetable peeler, cut into bite-size chunks, put in Pyrex dish. Pour liquid over top and stir. Bake 10 minutes in microwave on high, stir thoroughly, bake another 10 minutes. Refrigerate, then reheat (another 10 minutes) or serve cold.