Cooking Girl NY

Recipies for those who LOVE to COOK.

Sauteed Pumpkin just like Poppy used to make October 16, 2011

Filed under: Uncategorized — laurenzo @ 7:37 pm

So I finally sat down after a very long Sunday. Actually just as writing this I forgot I had eggs boiling on the stove and one more load of laundry in the dryer – So now. 20 minutes later I am finally sitting down. This weekend was the first real autumn weekend. The weather was sunny and cool with just the right about of blustery wind. Matt and I took the little man pumpkin picking which is by far my favorite fall activity. Every year we go to White Post Farms in Melville. They have the best fall festival, a petting zoo; pick your own pumpkins and tons of fun activities.

So today I decided to make my once a fall side dish that I learned from my Poppy on my mom’s side- sautéed pumpkin with cured black olives. It came out just as I remember and was a perfect side dish for my roast chicken. The good thing about pumpkin is even a small pumpkin will make enough to last a few days and in my opinion it’s always better the next day.

Other than it being a bit labor intensive it’s a very simple recipe- I recommend using a small pumpkin just because taking the rind off can take a very long time.

 

Sautéed pumpkin with cured black olives

1 small pumpkin

2 tbsp olive oil

3 cloves garlic

Red wine vinegar

Cured black olives – about 10 olives

Salt and pepper to taste

First cut the pumpkin in quarters and take off the rind. I use the same knife that comes in the pumpkin carving set since its cuts through the easiest. I also like to cut it up like I would cantaloupe since it’s easier to trim the rind off- then cut each strip into 2 inch cubes.

 Heat the 2 tbsp olive oil in a non stick sauté pan. Add the 3 cloves of garlic and brown.

Add the cubed pumpkin and sauté about 10 minutes until the pumpkin begins to get soft and browned on one side. Season with salt and pepper.

Pit the cured olives (If not already pitted) and add to the sauté pan.

Finish off with a few splashes of red wine vinegar.

 

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