Sicilian spicy pumpkin

This pumpkin recipe is great as an antipasto or side dish

  • Ready in 15-20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 175
  • fat 14g
  • saturates 2g
  • carbs 10g
  • sugars 4g
  • fibre 3g
  • protein 2g
  • salt 0.02g


  • 1kg/2lb 4oz pumpkin, peeled and seeded
  • 5 tbsp olive oil
  • 1 garlic clove, peeled and left whole
  • 1 tbsp granulated sugar
  • pinch of ground cinnamon
  • 125ml white wine vinegar
  • handful fresh mint leaves


  1. Cut the pumpkin flesh as you would a melon, into long, half-moon-shaped slices roughly 1cm thick. Heat the olive oil in a large shallow pan and fry the pumpkin with the garlic clove for about 3 mins, discarding the garlic as soon as it colours. You may need to do this in 2 batches. When all the pumpkin slices are fried, return them to the pan, draining off any excess oil first. Take off the heat.

  2. Dredge the pumpkin slices with the sugar and cinnamon. Mix well, then sprinkle with the vinegar, mint and pepper to taste. Cover with a lid or plate, and leave to infuse for at least 15 mins before serving warm or cold.

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