Sweet & sour pumpkin

Sweet & sour pumpkin

By
From
Sicily
Serves
6

Like many Sicilian dishes that use vegetables instead of meat, this recipe is an adaptation by the poor man of the wealthy man’s food. Pumpkin was supposed to be the vegetable equivalent of liver, in a sweet and sour sauce. Do use pumpkin or butternut squash for the recipe. I like to leave the skins on if using squash. Sometimes, though, I do cheat and buy the bags of ready-cut slices of squash, in which case they may take less time to cook. This is good with fish or meat dishes, or as part of a spread of antipasti.

Ingredients

Quantity Ingredient
600g pumpkin or butternut squash, sliced into 1 cm thick wedges
5 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
2 garlic cloves, peeled and roughly sliced
small handful mint leaves
1 tablespoon caster sugar
2 tablespoons white wine vinegar

Method

  1. Preheat the oven to 200°C. In a bowl toss the pumpkin in 3 tablespoons of the oil and add some seasoning. Lay the wedges on a baking tray in a single layer and roast in the oven for up to 30–35 minutes or until they are lightly browned and soft all the way through. Remove from the oven and use tongs to transfer the pumpkin to a shallow serving dish.
  2. Pour any leftover oil from the tray into a frying pan and add the remaining oil. Add the garlic to the pan and fry gently over a medium heat for a few minutes. Add most of the mint to the pan, keeping aside a little for garnish. Pour in the caster sugar and vinegar and allow them to bubble for a couple of minutes. Taste the sauce to check the balance of sweet and sour, and adjust accordingly. Pour over the pumpkin wedges and allow the dish to sit at room temperature for at least 1 hour before serving. The pumpkin will keep in the fridge for around 3 days but do bring it to room temperature before serving, scattered with the remaining mint.
Tags:
Italy
Italian
Sicily
Sicilian
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