¼ cup extra virgin olive oil
1 pound sugar pumpkin or acorn squash, peeled, seeded, and cut into 1 ½ inch cubes
4 cloves garlic, thinly sliced
1 teaspoon hot red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons roughly chopped fresh mint
1 pound great coppa, such as one from Armadino's Salami, sliced thin (link to shop)
1. In a 10 to 12 inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the pumpkin and garlic and cook until the pumpkin is light golden brown, 4 to 5 minutes. Add the red pepper flakes, vinegar, and honey and bring to a boil. Reduce the heat and simmer until the liquid is reduced to a syrupy glaze and the pumpkin is tender, 10 to 12 minutes.
2. Remove from the heat, and add the mint.
3. To plate, arrange 5 slices of coppa on a plate. Spoon about 3 pieces of pumpkin over top and drizzle with olive oil.
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