Caramel and White Wine Glazed Pumpkin Chunks

January 17, 2014

40ml olive oil
500g sugar pumpkin or acorn squash
2 cloves garlic, thinly sliced
40ml white wine
2 tbsp brown sugar
1 tbsp fresh rosemary leaves
Pinch of salt
Freshly ground black pepper

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.

Nutritions

Calories
43

Sodium
2mg
0% DV

Fat
1g
1% DV

Protein
0.30000000000000004g
0% DV

Carbs
8g
2% DV

Fiber
0.4g
1% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.22000000000000003g 1%

Polysaturated Fat 0.19g 1%

Monosaturated Fat 0.73g 4%

Cholesterol 0.25mg 0%

Sodium 2mg 0%

Potassium 65mg 1%

Protein 0.30000000000000004g 0%

% DAILY VALUE^*

Total Carbohydrate

Fiber 0.4g 1%

Sugar 6g 13%

Vitamin A 951IU 19%

Vitamin B6 0.060000000000000005mg 3%

Vitamin C 2mg 3%

Calcium 18mg 1%

Iron 0.23mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dinner Boiled