Pumpkin with speck and apple | Gourmet Traveller

Ingredients

• 650 gm butternut pumpkin (about ½), cut into 5mm pieces
• 220 gm (1 cup) white sugar
• 80 ml (1/3 cup) red wine vinegar
• 1 tsp brown mustard seeds
• 6 green cardamom pods, cracked
• 2 tbsp olive oil
• 1 onion, finely chopped
• 100 gm speck, cut into 1cm pieces (see note)
• 5 sage leaves, coarsely chopped
• 3 Jonathan apples, peeled and finely diced
• To serve: smoked sausages