Gingered Pumpkin

The sweetness of the pumpkin is accentuated in this recipe with the addition of maple syrup, which is cut with the sharpness of the ginger.

SERVES: 4

INGREDIENTS:

• 3 tbsp. olive oil
• 1 (1-lb.) pumpkin, peeled and cut into 1-inch chunks
• 1 1/2 tsp. minced gingerroot
• 1 tsp. caraway seeds
• 1 tbsp. maple syrup
• Sea salt and black pepper

INSTRUCTIONS:

1. Heat the olive oil in a saucepan.
2. Add the pumpkin chunks and minced gingerroot to the saucepan, and turn them often until the pumpkin is golden brown and crispy on the outside while remaining soft in the center.
3. Sprinkle the caraway seeds over the pumpkin and ginger mixture.
4. Drizzle the maple syrup over the ingredients in the saucepan.
5. Season with sea salt and black pepper according to taste.
6. Toss the ingredients gently to coat them with the maple syrup and spices.
7. Cook for an additional 2 minutes, allowing the flavors to meld together.
8. Remove from heat and serve the crispy and flavorful pumpkin dish.

VARIATIONS:

GINGERED PUMOKIN WITH RED CHILE OIL 

• Before cooking the pumpkin and ginger, heat the olive oil over a low heat with 1 sliced, large red chile; 2 whole unpeeled garlic cloves; 1/4 teaspoon cumin seeds; and 1 strip of lemon zest. Cook until the garlic is browned, then strain and proceed as in the basic recipe.

GINGERED PLANTAIN 

• Prepare the basic recipe, using plantain in place of pumpkin.

GINGERED RUTABAGA 

• Replace the pumpkin with 1 pound roughly chopped rutabaga, parboiled for 5 minutes in boiling water, and drained. Add this to the oil with the ginger and continue as in the basic recipe.

GINGERED SWEET POTATO 

• Replace the pumpkin with 1 pound cubed sweet potato, parboiled for 5 minutes in boiling water, and drained. Add this to the oil with the ginger and continue as in the basic recipe.