Ingredients Jump to Instructions ↓

  1. 1 pound sugar pumpkin or acorn squash

  2. 1/2 cup extra-virgin olive oil

  3. 2 cloves garlic, finely sliced

  4. 3 tablespoons honey

  5. 3 tablespoons red wine vinegar Salt and freshly ground black pepper

  6. 1 handful fresh chopped basil

  7. 2 tablespoons fresh chopped mint

Instructions Jump to Ingredients ↑

  1. Leave the rinds on and remove seeds from the pumpkin . Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist. In a medium saucepan , heat the olive oil over medium heat. Add the pumpkin wedges. Cook until soft and deep golden brown, 7 to 8 minutes. Turn the wedges over and add garlic . Drizzle first the honey and then the vinegar over the pumpkin pieces, and season with salt and pepper, to taste. Cook until the liquids reduce to a glaze , turning the pumpkin pieces, if necessary. Add basil and mint at the last second. Transfer pumpkin wedges to a platter and drizzle pan juices on top. Serve room temperature or hot.


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