1/2 Cup Oilerie White Balsamic
1 to 1 1/2 pounds sugar pumpkin
1/4 Cup + 1Tbl Oilerie evoo - Orange or Fior Fiore. You may substitute Oilerie Roasted Walnut oil.
Generous pinch of Oilerie Sea Salt

In a small saucepan over medium low heat gently simmer the white balsamic, stirring occasionally, until reduced by half, about 20 minutes. Set aside.

Cut the pumpkin in half. Seed and scrape away all membrane and then peel each half. Slice into 1/4" sections.

Add the olive oil to a large skillet and heat over a medium burner just until oil starts to shimmer. Add the sliced pumpkin to the pan, being careful not to crowd the pumpkin, and saute until tender - 10 to 15 minutes, turning once halway thru. Remove pan from burner and pour the white balsamic reduction over the pumpkin. Gently stir to combine. Remove to platter with slotted spoon or spatula.

Serves 12 as an appetizer or 6 as a side dish.

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