Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Sugar pumpkin or acorn squash

  2. 4 tablespoons 60ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

  3. 2 Garlic cloves - finely chopped

  4. 3 tablespoons 45ml Honey

  5. 3 tablespoons 45ml Red wine vinegar

  6. 1 Fresh basil - chopped

  7. 2 tablespoons 30ml Chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 and season with salt and pepper, to taste. Cook until soft and deep golden brown, 7 to 8 minutes. Do not toss the wedges. Drizzle first the honey and then the red wine vinegar over the pumpkin pieces and cook until they reduce to a glaze, turning the pumpkin pieces, if necessary. Add basil and mint at the last second. Transfers pumpkin wedges to a platter and drizzle pan juices on top. Serve hot. This recipe yields 4 servings.


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