Sicilian Pumpkin


Today we cut this very large organically home grown Heirloom pumpkin and thought we'd cook something special with it so here is the recipe

Sicilian Pumpkin
1 Kg pumpkin
4TBS olive oil
2 TBS pine nuts
1 Lge clove garlic (finely chopped)
2 tiny dried birds eye chillies (crushed)
1/4 tsp salt
75 ml white wine vinegar
75 ml water
2 TBS Sultanas
1/4 cup tiny mint leaves

  • Chop pumpkin in wedges, cut out seeds and chop off skin
  • Heat oil, add pumpkin pieces once it is hot
  • Fry pumpkin, add pine nuts, add garlic, and chilli, sprinkle pumpkin
  • with salt and cook 1 min or 2 more
  • Pour in the vinegar and water - add sultanas and immediately cover with a lid
  • Turn heat to low and cook very gently for 5 minutes or until tender
  • Remove lid, transfer pumpkin to a dish with all the juices
  • Scatter over the mint
  • Serve piping hot in winter or at room temperature when weather heats up
Above photo is served with hummus, silver beet and a roasted capsicum sauce but is also delicious served with crunchy French loaf, or a salad.

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