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Sicilian spicy pumpkin

Sicilian spicy pumpkin

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  • Preparation and cooking time
    • Total time
    • Ready in 15-20 mins
  • Easy
  • Serves 4

This pumpkin recipe is great as an antipasto or side dish

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal175
fat14g
saturates2g
carbs10g
sugars4g
fibre3g
protein2g
low insalt0.02g
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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

Method

  • STEP 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.

  • STEP 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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