Carefully peel and de-seed the pumpkin. Chop into ½-inch cubes. Set aside.
Combine the red wine vinegar, honey, and pepper flakes in separate bowl. Tip: To cleanly measure honey, spray the measuring cup with oil and it will slide out cleanly.
Heat the olive oil in large 10 or 12-inch non-stick skillet over medium-high heat until just smoking. Carefully add the cubed pumpkin and garlic. Saute until golden brown (turning down the heat, if necessary) for roughly 4 to 5 minutes.
Add the honey, vinegar, and red pepper mixture to the pan. Bring to a simmer and cook over medium-low heat for an additional 7 to 8 minutes, or until the glaze has reduced and become syrup-y, and the pumpkin is cooked through. Season with salt and pepper to taste.
Sprinkle with finely chopped mint and serve immediately with a dollop of Greek yogurt or sour cream.
Recipe barely adapted from Mario Batali’s Molto Italiano cookbook (2005).