Pumpkin nutritional qualities are remarkable – it’s got fibers, vitamins and minerals and it’s just good for you. Furthermore, it’s freely available and it will be around for many mouths. So we intend to firmly put it on the table and therefore, experiment with different recipes (don’t worry – we promise to share only the recipes we liked).
This pumpkin recipe is suitable for a side dish, easy and quick to prepare, so you can give more attention to the main course. We found it perfect to accompany slow cooked beef, and we think it will be companion to all other kinds of meat, too.
Preparation time: 20-25 minutes
40ml olive oil
500g sugar pumpkin or acorn squash
2 cloves garlic, thinly sliced
40ml white wine
2 tbsp brown sugar
1 tbsp fresh rosemary leaves
Pinch of salt
Freshly ground black pepper
Peel and seed the squash, and cut the pieces into one-inch chunks.
In a large sauté pan, heat the olive oil over medium-high heat. Add the pumpkin and garlic and cook for 4-5 minutes, until the pumpkin is light golden brown. Add the white wine and sugar, stir well and bring to a boil. Reduce the heat, add the rosemary leaves and simmer for 7-8 minutes, until the pumpkin is tender and the liquid is reduced to a glaze.
Season with salt and freshly ground black pepper and serve.