Cook the Book: Pan-Fried Pumpkin With Tomato Sauce

Name: Cook the Book: Pan-Fried Pumpkin With Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps minced garlic; 59 milliliters neutral oil, like grapeseed or corn, plus more if needed; 1 large onion, chopped; 1 leave Chopped parsley for garnish; 907 grams pumpkin, peeled, seeded, and cut into large chunks; 2 Tbsps minced fresh chile, or to taste, or hot red pepper flakes or cayenne to taste; 1 red wine, any vegetable stock, or water; 6 servings Salt and freshly ground black pepper

This recipe serves 6. One serving contains 194 calories, 2g of protein, and 10g of fat. If $1.43 per serving falls in your budget, Cook the Book: Pan-Fried Pumpkin With Tomato Sauce might be an awesome gluten free and vegan recipe to try. Not A mixture of salt and pepper, pumpkin, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

When all the pumpkin is cooked, pour off all but 2 or 3 tablespoons of the oil and add the onion, garlic, and chile. Cook, stirring frequently, until softened, about 3 minutes.

Ingredients you will need

Pumpkin

Garlic

Chili Pepper

Onion

Cooking Oil

Pour in the wine, scraping up any browned bits from the bottom of the pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Let the liquid boil off for a few minutes and thicken, then stir in the tomato and its juice. Bring the sauce to a boil, then lower the heat a bit so it bubbles along nicely. Cook, stirring occasionally, until it thickens, about 10 minutes.

Ingredients you will need

Tomato

Juice

Sauce

Return the pumpkin to the pot and let the mixture come back to a boil. Cover and turn the heat to low. Cook, stirring once or twice, until the sauce has thickened even more and the pumpkin is tender but not mushy, about 10 minutes. Taste and adjust the seasoning, garnish, and serve.

Ingredients you will need

Seasoning

Pumpkin

Sauce

Equipment you will use

Pot

Panfried Pumpkin with Tomato Sauce, Cocoa, and Pumpkin Seeds: Sort of like a quick mole: Omit the parsley garnish. Follow the recipe all the way through Step

Ingredients you will need

Pumpkin Seeds

Tomato Sauce

Parsley

Pumpkin

Cocoa Powder

While the pumpkin is cooking, toast 1 cup pumpkin seeds, tossing until golden. Chop a small bunch of cilantro. When the pumpkin is ready, stir in the pumpkin seeds along with 1/4 cup unsweetened cocoa powder and 1 teaspoon ground cinnamon.

Ingredients you will need

Unsweetened Cocoa Powder

Ground Cinnamon

Pumpkin Seeds

Cilantro

Pumpkin

Toast

Garnish with cilantro and serve.

Ingredients you will need

Cilantro

Panfried Pumpkin with Cranberries and Pistachios: Festive all through the fall: Instead of the tomatoes, combine 3 cups cranberries with 2 cups freshly squeezed orange juice. Omit the parsley garnish. Follow the recipe through Step 3, adding the cranberries and juice in place of the tomato. Proceed with the recipe and garnish with 1/2 cup chopped pistachios instead of the parsley.

Ingredients you will need

Orange Juice