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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash. Ingredients:
1 tablespoon vegetable oil |
1 small onion (chopped) |
2 garlic cloves (minced) |
1/4 teaspoon cumin seed |
2 cups calabaza squash (chopped 1 inch pieces) or 2 cups butternut squash (chopped 1 inch pieces) |
salt (to taste) (optional) |
Directions:
1. Heat oil in a saucepan and fry onions until translucent.
2. Add garlic and fry until light golden brown.
3. Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
4. Mix in the pumpkin and saute for 1-2 minutes.
5. Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
6. Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
7. Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
8. Remove pot from heat and serve as a side dish with rice or roti.
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