Mmmmm…The flavors of fall! If you’re wondering what to do with all those pumpkins, you’ve got to check out this tasty recipe…
Here’s a wonderful Trinidad recipe adapted from Sweet Hands~ Island Cooking from Trinidad & Tobago by Ramin Ganeshram. In Trinidad, this dish is often eaten at breakfast time with roti, but it makes an excellent fall vegetable side dish for any menu. I like to make it with butternut squash. Enjoy. Tom~
1 tablespoon canola oil / 1 small onion, chopped / 2 cloves garlic, minced / 1/4 teaspoon cumin seeds / 2 cups chopped (1-inch pieces) calabaza, butternut squash, or pumpkin / finely chopped shado beni or cilantro, chives and Italian parsley (2 teaspoons) / 1 Roma tomato, chopped / ½ teaspoon salt, or to taste / freshly ground black pepper, to taste
Heat the oil in a deep saucepan and add the onion. Fry until translucent, then add the garlic, frying until golden brown. Add the cumin seeds and fry until they begin to pop and release their aroma, about 30 seconds. Mix in the pumpkin and sauté for 1 to 2 minutes, then cover the pot and lower the heat to medium-low. Cook for about 10 minutes.
Remove the lid and mix well. The squash should have released some liquid. If the pot is dry, add about 1/4 cup of water. Stir in the cilantro/chives/parsley, tomato, salt, and black pepper. Cover the pot and simmer about 15 to 20 minutes, or until butternut squash or pumpkin can be mashed easily.
Remove the pot from the heat, mash the butternut squash or pumpkin until smooth, and return it to the heat. Cook for 1 to 2 minutes. Serve as a side dish with rice or roti. Makes 4 servings