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.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 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.