Pumpkin with Balsamic Glaze

I love pumpkin any way it is prepared - stewed, roasted, boiled or even raw but my family does not eat it unless it is totally unrecognisable either finely chopped up in bolognese sauce or totally drowned in lamb stew.

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.

Jo