Sicily is probably the origin of this recipe, adapted from Cia Eramo’s La cucina mantovana. It is identical to the classic fegato ai sette cannoli, named after a fountain in Palermo with seven spouts. Few people in the surrounding poverty-stricken neighborhood could afford meat. Pumpkin is meaty, however, and when cooked has so much body that they likened it to liver (fegato). Use pumpkin, Hubbard, butternut, or another large yellow hard-skinned winter squash for this dish.
Halve the squash, discard the seeds and fibers, peel the halves, and cut the pulp into ⅓-inch-thick slices.
Warm half the olive oil in a large sauté pan over medium heat. In batches, add the squash slices and sauté, adding oil as needed and turning to brown both sides, until tender, 6 to 8 minutes. Using a slotted spatula, transfer to a serving platter. Cover with the mint and garlic.
To the oil remaining in the pan, add the vinegar, sugar, and the cinnamon, if using, and cook until the sugar dissolves and the sauce thickens, about 5 minutes. Season with salt and pepper.
Pour the sauce over the squash. Serve at room temperature.
© 1998 Joyce Goldstein. All rights reserved.