Sicilian Sweet And Sour Pumpkin Aka Fegato Ai Sette Cannoli – a delicious recipe with butternut squash, salt, brown vegetable stock, onions, sugar, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375u00b0F Cut pumpkin in half and remove seeds. Place cut side down on baking sheet. Bake about 45 minutes or until tender but not mush. Flesh should be firm enough to cut into 1/2 inch cubes or slices. Sprinkle with the salt and pepper
2
Bring 1 cup of stock to boil in saucepan and cook onions in it uncovered until tender over moderate heat. When most of the liquid is evaporated, sprinkle the onions with the sugar and cook until they start to caramelize.
3
Add the vinegar and remaining stock and continue to cook until they are a deep golden brown but not burned. Add water if the mix seems dry.
4
The onions should end up in a sweet and sour syrup. Toss the cubes with the onion mix and stir to coat. Sprinkle with the mint [or parsley]
5
1 1/4 cups equals one serving. This serves four.
489
kcal
Calories
41
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 2 lbs butternut squash or 2 lbs banana squash, salt and pepper, 1 1/2 cups brown vegetable stock, 2 onions, thin sliced, and more.
Yes, Sicilian Sweet And Sour Pumpkin Aka Fegato Ai Sette Cannoli falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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