Sicilian spicy pumpkin

Sicilian spicy pumpkin

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Cooking time

Ready in 15-20 mins

Skill level

Easy

Servings

Serves 4

This pumpkin recipe is great as an antipasto or side dish

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
175
protein
2g
carbs
10g
fat
14g
saturates
2g
fibre
3g
sugar
4g
salt
0.02g

Ingredients

  • 1kg/2lb 4oz pumpkin, peeled and seeded
  • 5 tbsp olive oil
  • 1 garlic clove, peeled and left whole
  • 1 tbsp granulated sugar
  • pinch of ground cinnamon
  • 125ml white wine vinegar
  • handful fresh mint leaves

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Method

  1. Cut the pumpkin flesh as you would a melon, into long, half-moon-shaped slices roughly 1cm thick. Heat the olive oil in a large shallow pan and fry the pumpkin with the garlic clove for about 3 mins, discarding the garlic as soon as it colours. You may need to do this in 2 batches. When all the pumpkin slices are fried, return them to the pan, draining off any excess oil first. Take off the heat.
  2. Dredge the pumpkin slices with the sugar and cinnamon. Mix well, then sprinkle with the vinegar, mint and pepper to taste. Cover with a lid or plate, and leave to infuse for at least 15 mins before serving warm or cold.

Recipe from Good Food magazine, October 2004

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