A winter vegetable dish where the natural sweetness of pumpkin is balanced with olive oil. With its simple ingredients it is both practical and hearty; when served cold, the sweet-savory balance becomes more pronounced.
Heat the olive oil in a wide pot and sauté the finely chopped onion over low heat until slightly pink.
Add the diced pumpkin to the pot and stir for a few minutes so it's coated with the olive oil.
Add granulated sugar, salt and a pinch of black pepper, then add enough water to cover the pumpkin; cover and cook over low heat until the pumpkin is soft.
Let the pumpkin cool to room temperature after removing from heat; serving it cold, as is traditional for olive oil dishes, brings out its flavor.
Important: Pumpkin releases a lot of water while cooking, so don't add more water than stated in the recipe, otherwise the dish will turn watery and lose its consistency. Allergen: this recipe contains no common allergens.
If you want to balance the sweetness of the pumpkin, you can try reducing the sugar and adding a few drops of lemon before serving; the sweet-sour balance lightens the dish.
Admin DadaGastro · verified in test kitchenİkinci kez yapıyorum, ilkinden de güzel oldu. Doğum günü için denedim, davetliler çok beğendi. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı.
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