2 lb Pumpkin or butternut squash

           Salt and pepper
  1 1/2 c  Vegetable stock

      2    Onions; thinly sliced

      6 tb Sugar

    2/3 c  Red wine vinegar

    1/2 c  Fresh mint; chopped

   Preheat the oven to 375 degrees. Cut the pumpkin in half and remove the
  seeds. Place the pumpkin cut side down on a baking sheet. Bake about 45
  minutes or until tender but not mush. The pump0kin flesh should be firm
  enough to cut into 1/2-inch cubes or slices. Sprinkle with salt and pepper.
   Bring 1 cup of the stock to a boil in a suacepan and cook the onions in
  it, uncovered, over moderate heat until tender. When most of the liquid has
  evaporated, sprinkle the onions with sugar and cook until the onions begin
  to caramelize. Add the vinegar and the remaining stock and continue to cook
  until deep golden brown but not burned. Add water if teh mixture seems dry;
  the onions should end up in a sweet and sour syrup. Toss the pumpkin cubes
  with the onions mixture and stir well to coat. Sprinkle with coarsely
  chopped mint.
   From DEEANNE's recipe files