Zucca en Agrodolce

(Molto Italiano by Mario Batali)

1/4 cup extra-virgin olive oil
1 pound sugar pumpkin or acorn squash, peeled, seeded, and cut into 1-inch cubes
4 cloves garlic, thinly sliced
1 teaspoon red hot pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons roughly chopped fresh mint

In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the pumpkin and garlic and cook until the pumpkin is light golden brown, 4 to 5 minutes. Add the red pepper flakes, vinegar, and honey and bring to a boil. Reduce the heat and simmer until the liquid is reduced to a syrupy glaze and the pumpkin is tender, 10 to 12 minutes.

Remove from the heat, add the mint, and serve.

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