Sicilian spicy pumpkin

Sicilian spicy pumpkin

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(1 ratings)

Ready in 15-20 mins


Serves 4

This pumpkin recipe is great as an antipasto or side dish

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal175
  • fat14g
  • saturates2g
  • carbs10g
  • sugars4g
  • fibre3g
  • protein2g
  • salt0.02g
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  • 1kg/2lb 4oz pumpkin, peeled and seeded



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, peeled and left whole
  • 1 tbsp granulated sugar
  • pinch of ground cinnamon
  • 125ml white wine vinegar
  • handful fresh mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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