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Peel and slice the pumpkin/butternut squash into 1/4 inch thick small slices.
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Heat oil in a pan and add the cumin and the whole red chili pepper;
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When the cumin sizzles and the red chili pepper turns a shade darker, add the sliced pumpkin/butternut squash and salt.
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Cook at high heat while tossing them in the pan until they are half cooked and browned on both sides.
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Add the balsamic vinegar, crushed pepper and the toasted walnuts and reduce the heat to medium.
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Cook while tossing and scraping off the bottom of the pan until the slices are cooked and thoroughly glazed.
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Garnish with your favorite herb