This year we're trying Mario Batali's sautéed sugar pumpkin with mint, honey and chili flakes from his book Simple Italian Food.
1lb. sugar pumpkin or acorn squash cut into 1" cubes
4 tbs. extra virgin olive oil
4 garlic cloves, sliced thinly
1 tsp. red pepper flakes
3 tbs. red wine vinegar
3 tbs. honey
3 tbs. fresh, chopped mint.
In a 12" -14" sauté pan heat the oil and then add the garlic and squash. Stir for 5 minutes when it becomes golden brown. Add pepper flakes, vinegar and honey and let things boil. This won't take more than a minute. Cook until the liquid has become a syrup. Take off the stove and add the mint.
On one of his shows, years ago, he said this recipe came from ancient Rome.
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