R91, this is very good -- Marlena Spieler’s Zucca Agro-Dolce (SF Chronicle, 10/25/07):
1 lb. pumpkin, peeled & cut into 1/4" thick rounds
3 tablespoons extra virgin olive oil
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 garlic cloves, chopped
1 1/2 cups diced tomatoes (if using 14oz can, include juices; if using fresh, add 1/2 cup tomato sauce)
3 tablespoons raisins
1 tablespoon sugar
1/2 teaspoon paprika (or smoked paprika)
2 tablespoons red wine vinegar
Salt and cayenne pepper (or ground chipotle) to taste
Using a large frying pan and working in batches, lightly brown the pumpkin in 2 tablespoons of the olive oil, sprinkling with a pinch of sugar, cinnamon and allspice toward the end of the browning. Remove to a plate.
Into the hot pan toss the remaining oil and garlic and cook a moment or two — just until fragrant, do not let brown.
Then quickly add the tomatoes, raisins, sugar, paprika and vinegar; simmer a few minutes to reduce the tomatoes to a thick sauce.
Return the pumpkin to the pan. Season with salt and cayenne pepper, balance the sugar and vinegar, and serve either warm or at cool room temperature.
Optional: for added texture, sprinkle with toasted slivered almonds or pine nuts.
PER SERVING: 110 calories, 1 g protein, 13 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 5 mg sodium, 2 g fiber.