Sicilian Sweet & Sour Pumpkiin Squash
Yield
4 servingsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pumpkin
or butternut squash |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | cups |
vegetable stock
|
|
| 2 | each |
onions
thinly sliced |
|
| 6 | tablespoons |
sugar
|
|
| ⅔ | cup |
red wine vinegar
|
|
| ½ | cup |
mint leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pumpkin
or butternut squash |
|
| 1 | x |
salt and black pepper
|
*
|
| 355 | ml |
vegetable stock
|
|
| 2 | each |
onions
thinly sliced |
|
| 9E+1 | ml |
sugar
|
|
| 158 | ml |
red wine vinegar
|
|
| 118 | ml |
mint leaves
fresh, chopped |
*
|
Directions
Preheat the oven to 375℉ (190℃).
Cut the pumpkin in half and remove the seeds.
Place the pumpkin cut side down on a baking sheet.
Bake about 45 minutes or until tender but not mush.
The pumpkin flesh should be firm enough to cut into ½-inch cubes or slices.
Sprinkle with salt and pepper.
Bring 1 cup of the stock to a boil in a saucepan and cook the onions in it, uncovered, over moderate heat until tender.
When most of the liquid has evaporated, sprinkle the onions with sugar and cook until the onions begin to caramalize.
Add the vinegar and the remaining stock and continue to cook until deep golden brown but not burned.
Add water if the mixture seems dry; the onions should end up in a sweet and sour syrup.
Toss the pumpkin cubes with the onions mixture and stir well to coat.
Sprinkle with coarsely chopped mint.
