Spicy Pumpkin

We received a lovely pumpkin from the in-laws' garden and I was puzzled about what to do with it. Fortunately, I'd gotten Mario Batali's cookbook out of the library, and I found a great solution. The idea is as simple as can be: sweet and sour and spicy. It's a dish that could be from many places in the world, and the idea is as old as can be. This will make enough for dinner tonight, and for the potluck tomorrow:

1 medium-sized pie pumpkin (about 10-12 inches in diameter), peeled and cut into 1-inch cubes
1/3 c. olive oil
8 small cloves garlic, minced
3-4 tsp. red pepper flakes
3/4 c. honey
3/4 c. vinegar
1 tsp. salt
3 T. water or broth

Heat the oil until shimmering. Saute the pumpkin 4-5 minutes, until well-coated. Add the garlic and red pepper and let saute a minute or two. Add the honey and vinegar and salt. Stir for a few minutes. Add water as necessary. Let simmer 10-12 minutes, until pumpkin is soft.

Serve as a side dish or with pasta.