I N S T R U C T I O N S

start by peeling the onions, cutting them into thin strips, and finely chopping the garlic

heat a generous amount of olive oil in a pan and add the onions and garlic

while they sauté until the onions become translucent, peel and cut your pumpkin into cubes and add them to the pan

let everything cook for a while until the pumpkin is soft, then add the cranberrys and roasted pine nuts and let it simmer further

now, add the saffron and lemon zest, season it all with salt and pepper

once the zucchinis are soft, add the lemon juice and a small splash of white wine vinegar, mix everything well.

I like to serve my agrodolce warm on toasted sourdough bread or cold as antipasti, but always with a drizzle of pumpkin seed oil on top.