Sicilian spicy pumpkin
- Good Food team
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Serves 4
Easy
Total time: 20 mins
Ready in 15-20 mins
A star rating of 5 out of 5.1 ratingRate
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This pumpkin recipe is great as an antipasto or side dish
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg/2lb 4oz pumpkin
peeled and seeded
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5 tbsp olive oil
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1 garlic clove
peeled and left whole
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1 tbsp granulated sugar
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pinch of ground cinnamon
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125ml white wine vinegar
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handful fresh mint
leaves
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Nutrition: per serving
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kcal175
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fat14g
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saturates2g
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carbs10g
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sugars4g
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fibre3g
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protein2g
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salt0.02g
low
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Method
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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.
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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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