Sicilian Sweet And Sour Pumpkin Squash
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 1/2 cups Vegetable stock
- 6 tablespoons Sugar
- 1/2 cup Fresh mint -- chopped
- 2 Onions -- thinly sliced
- 2 pounds Pumpkin -- or butternut squash
- Water
- Cut
- Salt and pepper
- 2/3 cup Red wine vinegar
Possible health benefits
General information, not medical advice.
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Pumpkin
High in vitamin A · 426 µg per 100 g, 53% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of potassium · 340 mg per 100 g, 17% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of protein · 1.0 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Pumpkin, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 pumpkin 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 saucepan 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 the 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.
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Chef's knife
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Cutting board
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Wooden spoon