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
Directions
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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By saucy42
on October 20, 2011
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Wow! Not only delicious blend of flavors but the golden color of the pumpkin makes a great presentation. Wonderfully different way to serve pumpkin. Everyone raved and thought I slaved over the dish but who am I to tell how easy it was to prepare?
By hayley3
Magnet, IN
on July 14, 2010
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I lost this recipe and went crazy trying to find it...I can love squash again...
By anjilkrikorian_...
Glendale, 43
on December 30, 2009
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GREAT RECIPE, VERY EASY TO MAKE AND IMPRESSIVE.
MY FAMILY LOVED IT.
Read all 13 reviews