Serves 4 to 6
In Italy, pumpkin, or zucca, is used as a filling for ravioli, to make gnocchi, baked into bread, and pureed for soup. In Sicily, pumpkin is marinated and served as an antipasto. The beautiful orange color of this dish, mingled with dark green basil leaves and flecks of refreshing mint, reminds one of a beautiful fall day in New England. I use butternut squash because the taste approximates the sweet pumpkins of Sicily. If you use pumpkin, be sure to buy a small sugar pumpkin; a big jack-o-lantern doesn’t have any flavor.
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