It almost seems like everywhere I look these days I see pumpkins: a few in front of my neighbor’s house; a few spread out on the kitchen counters; and of course, lots of them in almost every market or grocery store.

My favorites are the sugar pumpkins. They are so beautiful. They look like hosts greeting everyone in bunches right in front of the stores.

So far this month, we have baked pumpkin tarts and tried some new pumpkin recipes.

One of the best new recipes is this mostarda, a beautiful and inspired Italian condiment normally made with fruit and mustard but instead of quince, pears or cherries, this one is made with sugar pumpkins.

The final product is a candied pumpkin with a kick from the mustard that will go well on aged cheese or sandwiches. It’s also great with grilled chicken, meats or maybe your Thanksgiving turkey. This could be the start of a new tradition. Enjoy!

Pumpkin Mostarda

Ingredients

1 sugar pumpkin (about 2 1/2 lbs) peeled, quartered lengthwise and seeded
2 1/4 cups sugar
1 tablespoon lemon juice
2 tablespoons dry mustard
2 tablespoons dry white wine

You’ll also need a baking sheet lined with parchment paper

Cut pumpkin quarters crosswise into 1/4 inch-thick slices.

In a large saucepan, combine sugar, 1 1/4 cups cold water and lemon juice; bring to a boil and cook, stirring frequently. Liquid should be clear and slightly reduced, about 5 to 10 minutes. Add in pumpkin, bring to a boil and then reduce to a simmer. Cook uncovered until pumpkin is tender with translucent edges, but can still hold its shape, about 20 minutes.

Set a fine-mesh sieve over a large bowl; drain pumpkin slices, reserving the syrup.

Transfer slices to prepared baking sheet and cool to room temperature.

In a small saucepan combine the mustard and wine. Set over a low heat and cook, whisking constantly, until mixture is smooth, about 3 minutes. Remove from heat and add to reserved syrup. Stir well to combine.

Transfer cooled pumpkin slices to a heatproof glass jar with a lid. Pour syrup over slices, seal jar. Refrigerate for 6 hours or more and up to 10 days.