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Sweet and Sour Pumpkin: Zucca Gialla in Agrodolce
Recipe courtesy Mario Batali

Ingredients
1 pound sugar pumpkin or acorn squash
1/2 cup extra-virgin olive oil
2 cloves garlic, finely sliced
3 tablespoons honey
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 handful fresh chopped basil
2 tablespoons fresh chopped mint

Instructions
Leave the rinds on and remove seeds from the pumpkin.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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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Copyright 2006 Television Food Network, G.P., All Rights Reserved