Sicilian-style pumpkin

Ingredients for 8 servings:

• 800 g pumpkin(s), preferably butternut squash
• 100 g olives, black
• 4 cloves garlic
• 8 sage leaves
• 4 tsp white wine vinegar, vegan
• 6 tbsp extra virgin olive oil, cold squeezed
• n. B. Salt
• n. B. Pfeffer
• e.g. peppermint

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes

Zucca alla Siciliana. Particularly suitable as an antipasto.

Clean and peel the pumpkin and cut into 2 cm pieces. Soak in salted water for 2 hours. Then drain in a colander. Place on a few sheets of kitchen paper and dry thoroughly. Briefly fry in 6 tablespoons of olive oil in a large pan, turning occasionally, so that the pumpkin pieces are lightly browned on all sides. But don’t fry for too long, as otherwise they will fall apart. Remove and drain some of the oil on a layer of kitchen paper. Finely chop 4 cloves of garlic and fry in the remaining oil along with 8 sage leaves until the garlic has taken on some color. Deglaze with 4 teaspoons of white wine vinegar, add the pumpkin pieces and olives, cover and let simmer together for a few minutes. Serve garnished with peppermint leaves, if desired.