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Sweet and Sour Pumpkin


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Sweet and Sour Pumpkin


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Sweet and Sour Pumpkin

Sweet and sour pumpkin serves as the perfect compliment to my veal or turkey stuffed roast. Easy to prep ahead, filled with nutrients and absolutely delicious.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min


6-8 Servings


  • 1 pound butternut squash or pumpkin
  • 1/2 cup extra-virgin olive oil
  • 2-4 tablespoons white wine vinegar (to taste)
  • Salt and pepper to taste
  • 2 tablespoons sugar or honey
  • 2 cloves garlic, fi nely sliced or minced
  • 3 tablespoons freshly chopped mint


1 Peel the squash and discard the seeds. Cut into wedges, about 1/2” thick. In a skillet or wok, heat the olive oil over medium/high heat.
2 Add the squash and cook until soft inside and golden brown on the outside (8 to 10 minutes).
3 Discard most of the frying oil, and put the skillet back on the stovetop with the squash. Drizzle with the vinegar and add the salt, pepper, sugar (or honey), garlic and mint.
4 Cook for about 10 more minutes on low heat, stirring gently. It can be eaten warm or at room temperature.

Make ahead you can make this up to two days in advance.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.


About Alessandra Rovati


Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice




One Response to Sweet and Sour Pumpkin

  1. avatar says: Sandy

    I think this recipe would be good using 1/2 inch slices of peeled sweet potato/yam.

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