Sweet and Sour Pumpkin: Zucca Gialla in Agrodolce

1. 1

   Leave the rinds on and remove seeds from the pumpkin.

2. 2

   Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist.

3. 3

   In a medium saucepan, heat the olive oil over medium heat.

4. 4

   Add the pumpkin wedges.

5. 5

   Cook until soft and deep golden brown, 7 to 8 minutes.

6. 6

   Turn the wedges over and add garlic.

7. 7

   Drizzle first the honey and then the vinegar over the pumpkin pieces, and season with salt and pepper, to taste.

8. 8

   Cook until the liquids reduce to a glaze, turning the pumpkin pieces, if necessary.

9. 9

   Add basil and mint at the last second.

10. 10

    Transfer pumpkin wedges to a platter and drizzle pan juices on top.

11. 11

    Serve room temperature or hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.