Sautéed Pumpkin with Chiles, Mint and Honey

Simple to make, Sautéed Pumpkin with Chilies, Mint and Honey will take the chill out of the cool autumn air with its intense and wonderful flavors. So flavorful, it stands up to any rich braise; served cold, it's a delicious substitute for potato salad.

                                                Sauteed Pumpkin with Chiles,
                                                             Mint and Honey
                                                                adapted from
                                                          Simple Italian Food
                                                  Recipes from My Two Villages

                                                                Mario Batali 

Ingredients
1 pound sugar pumpkin or acorn squash, peeled and seeded
4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 teaspoon hot red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons chopped fresh mint

Directions
Cut pumpkin into 1-inch cubes

In a 12-to 14-inch sauté pan, heat the olive oil until smoking. Add the pumpkin and garlic and cook, tossing frequently, until light golden brown, 4 to 5 minutes. Add the red pepper flakes, vinegar, and honey and bring to a boil. Cook until the liquid is reduced to a syrup around the pumpkin, about 1 minute. Remove the heat, toss with the mint, and serve.

Follow Anne on twitter @AnneFretz and Instagram @AnneFretz