Sicilian Sweet and Sour Pumpkin

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the pumpkin cubes in a large mixing bowl. Add olive oil, salt, and black pepper. Toss well to ensure the pumpkin is evenly coated with the seasoning.
3. Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. This helps the pumpkin to cook evenly.
4. Roast the pumpkin in the preheated oven for about 20-25 minutes, or until tender and lightly browned. You can check for doneness by piercing a piece with a fork.
5. While the pumpkin is roasting, prepare the sweet and sour glaze. In a small saucepan, combine the white wine vinegar and granulated sugar. Tip: Stir constantly to help the sugar dissolve faster.
6. Heat the vinegar-sugar mixture over medium heat, whisking continuously until the sugar dissolves completely. Allow it to come to a gentle simmer, then remove from heat and set aside.
7. In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Set aside.
8. Once the pumpkin is done roasting, remove it from the oven and transfer it to a serving dish. Drizzle the sweet and sour glaze over the roasted pumpkin.
9. Sprinkle the raisins, toasted pine nuts, and minced garlic over the pumpkin. Toss gently to combine all the ingredients well.
10. Garnish the dish with fresh mint and parsley before serving. This final touch adds a burst of freshness and color.