Pumpkin Antipasto

1 lb. Sugar pumpkin or butternut squash
1/2 cup Red wine vinegar
1/4 cup Sugar
3 Fresh basil leaves, torn into pieces
4 Fresh mint leaves, minced
1/2 cup Olive oil
1 large Clove garlic, cut in half and crushed
Salt and freshly ground pepper to taste

Cut the stem off and peel the pumpkin or squash. Cut it in half, remove and discard the seeds and stringy pulp. Cut the flesh into strips about 2 inches wide, 4 inches long and 1/4 inch thick. Set aside. Mix the vinegar and sugar in a 9 X 12 inch glass dish, making sure the vinegar dissolves. Add the basil and mint, mix well.

In a skillet, heat the olive oil over medium heat, add the garlic and saute until the garlic just starts to brown, remove garlic and discard. Fry the pumpkin or squash pieces in batches for about 10 to 12 minutes or until they begin to soften and brown. Remove the strips and add them to the vinegar mixture, salt and pepper and mix well. Cover the dish and marinate at room temperature for at least 3 to 4 hours, or refrigerate overnight and serve at room temperature.

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