Sweet and Sour Pumpkin

This is a recipe adapted from a Mario Batali recipe I saw one day. I had an abundance of winter squash, and this sounded like a good use. It can be done as an appetizer or side dish, and goes well with a hearty meat, like pork loin.

Ingredients:
1 Pound Sugar pumpkin or acorn squash
1/2 cup Extra-virgin olive oil
2 Cloves Garlic, finely sliced
3 Tbl Honey
3 Tbl Red wine vinegar
1 Handful Fresh chopped basil
2 Tbl Fresh chopped mint
Salt and freshly ground black pepper

Directions:
Leave the rinds on and remove seeds from the pumpkin. Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist.

In a medium saucepan, heat the olive oil over medium heat. Add the pumpkin wedges. Cook until soft and deep golden brown, 7 to 8 minutes.

Turn the wedges over and add garlic.

Drizzle first the honey and then the vinegar over the pumpkin pieces, and season with salt and pepper, to taste.

Cook until the liquids reduce to a glaze, turning the pumpkin pieces, if necessary.

Add basil and mint at the last second.

Transfer pumpkin wedges to a platter and drizzle pan juices on top. Serve room temperature or hot.