Sicilian sweet & sour pumpkiin squash
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Sicilian sweet & sour pumpkiin squash
  Sicilian    Sweet    Squash    Vegetarian    Side dish  
Last updated 6/12/2012 1:23:04 AM. Recipe ID 55990. Report a problem with this recipe.
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      Title: Sicilian sweet & sour pumpkiin squash
 Categories: Vegetarian, Side dish
      Yield: 4 Servings
 
      2 lb Pumpkin or butternut squash
           Salt and pepper
  1 1/2 c  Vegetable stock
      2    Onions; thinly sliced
      6 tb Sugar
    2/3 c  Red wine vinegar
    1/2 c  Fresh mint; chopped
 
   Preheat the oven to 375 degrees. Cut the pumpkin in half and remove
  the seeds. Place the pumpkin cut side down on a baking sheet. Bake
  about 45 minutes or until tender but not mush. The pump0kin flesh
  should be firm enough to cut into 1/2-inch cubes or slices. Sprinkle
  with salt and pepper.
  
   Bring 1 cup of the stock to a boil in a suacepan and cook the onions
  in it, uncovered, over moderate heat until tender. When most of the
  liquid has evaporated, sprinkle the onions with sugar and cook until
  the onions begin to caramelize. Add the vinegar and the remaining
  stock and continue to cook until deep golden brown but not burned.
  Add water if teh mixture seems dry; the onions should end up in a
  sweet and sour syrup. Toss the pumpkin cubes with the onions mixture
  and stir well to coat. Sprinkle with coarsely chopped mint.
  
   From DEEANNE's recipe files
 




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Recipe ID 55990 (Apr 03, 2005)

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