We are once again here to discover a new pumpkin-based recipe. This time it’s a very simple recipe where the undisputed protagonist is indeed the pumpkin, predominant in autumn from September to November. However, for some years now it has been easily found all year round in the fruit and vegetable department of supermarkets.

The sweet and sour pumpkin is a truly wonderful side dish or appetizer as it enhances the flavor in the mouth thanks to the sweet and sour taste, completely breaking the sometimes accentuated sweetness of the latter.

The preparation is very simple, quick, and within everyone’s reach. Very few ingredients and a handful of minutes are enough to complete this fantastic recipe appreciated by many.

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: Autumn

Ingredients

For Sweet and Sour Fried Pumpkin

14 oz pumpkin
2 cloves garlic
to taste extra virgin olive oil
1 coffee cup vinegar
1 tbsp sugar
to taste fresh mint leaves

Tools

Steps

To make Sweet and Sour Fried Pumpkin

First, take a pumpkin, cut it in half, and remove all the internal seeds with the help of a spoon. Scrape well to remove even the fibers attached to the flesh.
Continue by removing all the outer skin with a well-sharpened smooth-blade knife. At this point, cut the pumpkin into slices about 3/8 inch thick and set aside.
Proceed by heating a layer of extra virgin olive oil in a pan and wait for it to reach temperature, then fry the pumpkin slices for a few minutes on one side and likewise on the opposite side.
Meanwhile or subsequently, slice the garlic and sauté it in a layer of extra virgin olive oil in another pan. After a few minutes, add the vinegar and sugar and let it simmer for a few minutes before turning off the heat.
To finish, arrange all the previously fried pumpkin slices inside a baking dish and completely cover them with the freshly prepared sweet and sour dressing.
Finally, garnish the baking dish with plenty of fresh mint leaves. Let the sweet and sour pumpkin rest for a few hours before serving.