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 Fre