That was, until I stumbled upon this method of cooking that is so easy and ingeniously simple but oh soo soo delicious.
I must have seen this done on television probably with some other veggies (carrots?) but not quite sure on what program.
The natural sugar in the pumpkin caramelises beautifully when pan-fried so no sugar is required.
Pumpkin with Balsamic Glaze
300 g pumpkin, peeled and sliced (1 cm thick)
2 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper
Heat oil in a heavy-based frying pan.
Place pumpkin in the pan in one layer; fry at medium heat until soft and golden brown on both sides.
Sprinkle on salt and pepper to taste.
Stir in the balsamic vinegar to deglaze for a minute.
Dish out; garnish with chopped parsley or coriander and serve.
They liked it so much that we even had it for breakfast. Served with eggs, crackers and fruits.