KITCHEN COPY:A PRETTY PUMPKIN

Right about now the Mums begin rolling into Wolff’s and taking over the place like some kind of bizarre alien invasion. It seems like every day more cloudbursts of color are added to the expanding floral grid. Their arrival coincides with the onset of chilly mornings, corn shocks, and overwhelming swells of heirloom pumpkins.

The pumpkin’s decorative arrangement nearly pours into each and every footpath. Customers, almost tripping over the displays, must cut a different path into the store. They are so pleasant to behold, even when temperatures grow unseasonably high. As the calendar flips into October more varieties will crowd the displays, more displays will crowd the store.

But for all of the pleasures of the eye, these pumpkins offer further delights. Besides being colorful, and festive, and shapely, some varieties taste spectacular as well.

Most of us are familiar with the ubiquitous pumpkin pie. It’s placed like an ornament upon every Thanksgiving table. We are familiar with pumpkin butter, pumpkin doughnuts, pumpkin lattes. One might say that pumpkin is in just about everything this time of year. Even Wolff’s is playing along with its Pumpkin Chipotle soup made fresh in small batches from their own kitchen. But did you know that most of the conventional canned pumpkin solids you might purchase are actually the flesh of the Hubbard winter squash variety? In fact, pumpkin is what you would call winter squash if you lived in Australia, New Zealand, or Asia. Pumpkins are a winter squash; Winter squash are pumpkins.

Whether you live in one of those countries or not, pumpkins (or winter squash) are a seasonal treat that usher in the cooler winter months. They can be enjoyed visually or tastefully. Either way, they are a satisfying way to end the summer. And a warm and welcoming way to begin the fall…

---

Anyone who knows me is aware that I’m endlessly sourcing recipes from Mark Bittman’s monumental cookbook, “How to Cook Everything Vegetarian.” I’m constantly poring over its pages because (of all my cookbooks) it is hands-down the most reliable one on my shelves. Every page is a wellspring of great ideas and thoughtful preparations. Even for no-brainer ingredients like pumpkin, I discover amusing and playful (not to mention delicious) recipes–Such as this recipe for pan-fried pumpkin!

---

Fried Pumpkin with Cranberries and Pistachios

Ingredients

1/4 cup neutral Oil
2 pounds Pumpkin, peeled, seeded, and cut into large chunks

Salt and ground Pepper
1 large Onion, chopped

2 Tbsp. minced Garlic

1/2 cup any Vegetable Stock, or Water
3 cups Cranberries
2 cups freshly squeezed Orange Juice

1/2 cup pistachios, chopped

Method:

1. Put the 1/4 cup oil in a deep Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add some of the pumpkin, taking care not to overcrowd; you’ll need to work in batches. Sprinkle with salt and pepper. Cook until the pumpkin is well browned and releases from the pan easily, 5 minutes or so.

Then turn and cook the other side the same way. As the chunks cook, transfer them to a plate

and add more pumpkin to the pan. Add more oil if necessary to keep the pumpkin from sticking.

2. When all the pumpkin is cooked, pour off all but 2 or 3 tablespoons of the oil and add the onion and garlic.

Cook, stirring frequently, until softened, about 3 minutes.

3. Pour in the vegetable stock, scraping up any browned bits from the bottom of the pan.

Let the liquid boil off for a few minutes and thicken, then stir in the cranberries and orange 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.

4. 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 with pistachios, and serve.

---

 

Print