SICILIAN SQUASH

Ingredients:
1 small pumpkin or
1 medium butternut squash
1 tablespoon olive oil
2 large sweet onions, sliced
1 1/2 cups chicken stock
1/3 cup sugar
1/3 cup white vinegar
Salt and pepper to taste
Fresh mint

Directions:
Peel and seed the pumpkin or squash and cut into 1/4-inch-thick slices. Heat the oil in a large skillet and saute the slices until they are just lightly browned. Remove from the skillet and reserve. Add the sliced onions and 1 cup of the chicken broth and cook until the liquid is almost absorbed. Add the remaining broth, sugar, vinegar, salt and pepper and squash to the pan. Cook slowly, partially covered until the liquid is reduced to a light syrup. Serve warm or at room temperature with a sprinkling of freshly chopped mint leaves.

Serves 4 Side Dishes.