Christine wrote:

> Paula Wolfert does a wonderful sweet-sour butternut squash appeitzer that
> she says is a classic Sicilian dish. It has always sounded wonderful to
> me. It it cold, I think..and marinated for a few days in advance.

I found this recipe at
http://mysite.verizon.net/ldbails/Pumpkin/Sides/23.htm; it's attributed to
Wolfert, but it's not marinated for a few days.

Sweet and Sour Pumpkin
makes 6 servings

2 1/2 pounds pie pumpkin, peeled, halved and seeded
coarse salt
olive oil
1 cup thinly sliced onions
1 1/2 teaspoons granulated sugar
5 tablespoons mild white wine or rice vinegar
1/3 cup water
3/4 teaspoon fine salt
1/2 teaspoon freshly ground pepper
6 sprigs mint plus additional for garnish

Cut the pumpkin into 1/4-inch thick slices, then into 2 by 2-inch squares.
Sprinkle them with coarse salt and let stand a few minutes. Blot up any
surface moisture with paper towels.

Heat the olive oil in a 9-inch skillet, preferably nonstick, over
medium-high heat. Add the pumpkin in batches and fry until golden brown on
both sides, about 5 minutes. Drain on paper towels.

Reduce the heat to medium. Pour off all but 4 tablespoons of the olive oil;
add the onions to the skillet. Sprinkle with sugar and cook until the onions
are soft and golden brown, stirring frequently, about 15 minutes. Add the
vinegar and water. Increase the heat to high and cook until the liquid is
reduced by half, stirring up any brown bits.

Mix the salt and pepper and season the pumpkin. Arrange them on a platter.
Pour the contents of the skillet over the top and sprinkle with torn mint
leaves. Serve at room temperature, adding more mint leaves.

Origin: Mostly Mediterranean, by Paula Wolfert

Might that be the Wolfert recipe you're talking about?

Bob