This is a seasonal, easy, and very tasty side dish to accompany fish and chicken. It is great for those on a low-salt diet as the ginger and turmeric already enhance the flavour of the pumpkin. Butternut squash also works very well, and if you don’t have fresh ginger, you can use ground ginger instead.
Preparation time: 40 minutes
1 kg pumpkin/butternut squash
1 onion, finely sliced
3 cloves of garlic, crushed
1 tsp turmeric
1 tbsp root ginger, finely grated
7-8 tbsp extra virgin olive oil
Bunch fresh rosemary
Salt and freshly ground black pepper
Peel the pumpkin and remove the seeds. Wash it and dice into 2cm cubes.
Heat up the olive oil in a large non-stick frying pan and add the onion. If you don’t have a very large frying pan, then you may want to use two to fit all the pumpkin comfortably. Soften the onion for 5 minutes over a medium low flame.
Add the garlic, ginger, turmeric and rosemary and stir well.
Leave it to cook for a couple of minutes, then add the pumpkin and a little salt and pepper.
Cook on a low-medium flame, partially covered for 15-20 minutes. Once the pumpkin has softened, take the lid off, increase the heat and leave it to cook for another 5-8 minutes until the pumpkin turns golden brown.
Serve warm or at room temperature.