This recipe for Sicilian Sweet and Sour Pumpkin comes from my personal collection of recipes. I think this version probably came from an old edition of Cooking Light or Vegetarian Times, though I can’t be sure.
It’s a nice twist on pumpkin, that’s for sure, and would work well with most any winter squash.
Sicilian Sweet and Sour Pumpkin
- 2 pounds pumpkin baked and cubed
- 1 1/2 cups vegetable stock
- 2 onions thinly sliced
- 6 tablespoons sugar
- 2/3 cup red wine vinegar
- 1/2 cup fresh mint chopped
Cook onions in 1 cup stock until tender.
When most of the liquid has evaporated, sprinkle the onions with sugar and cook until onions begin to caramelize.
Add vinegar, and remaining stock, and continue cooking until onions are deep brown but not burned.
Toss pumpkin cubes with onion and stir to coat.
Sprinkle with coarsely chopped mint and serve hot.