Caramel and White Wine Glazed Pumpkin Chunks

Peel and seed the squash, and cut the pieces into one-inch chunks. In a large sauté pan, heat the olive oil over medium-high heat. Add the pumpkin and garlic and cook for 4-5 minutes, until the pumpkin is light golden brown. Add the white wine and sugar, stir well and bring to a boil. Reduce the heat, add the rosemary leaves and simmer for 7-8 minutes, until the pumpkin is tender and the liquid is reduced to a glaze. Season with salt and freshly ground black pepper and serve.