It is time to pay close attention to pumpkins in winter storage which, according to my experience, are among the first to go. I pulled out two today, both had big squishy spots so I trimmed them up, peeled the hard parts and cut them up for a recipe that Ruth Thurston of Machias had given me a long time ago.
You can use this recipe for a side dish of vegetables to accompany a roast or fish, and it will be fine just as it is. Note that that there is no oil or fat in this recipe except whatever might sneak in with the broth. It is quick to make, a virtue in this day and age. I decided to make it into a main dish by serving it on rice with a tablespoon of plain goat cheese on top of each serving which melted into the vegetables and added a nice richness. Parmesan would be good, too, or some mozzarella. Add broth to the leftovers for a simple and inexpensive vegetable soup.
Pumpkin Vegetable Skillet
Makes 6-8 servings as a side dish.
4 cups peeled, diced pumpkin
1 medium onion, sliced
1 clove garlic, minced
1 green or red bell pepper, coarsely chopped
2 cups whole chopped tomatoes or a pint of canned tomatoes
2 cups cut green beans
1 cup whole-kernel corn
½ cup chicken or vegetable broth
1 teaspoon chili powder or more to taste
Salt and pepper
Put all the ingredients into a skillet and cook over a low heat for about 25 to 30 minutes, or until the vegetables are tender. Taste and adjust seasonings. Serve immediately.
This solid vegetable dish uses a combination of pumpkin with vegetables that many of us freeze for ourselves, and various seasonings to give it some liveliness. You may be reminded of the soup made with sweet potato that we had a few weeks ago. Because of pumpkin pie, and pumpkin bread, and pumpkin cheesecake, it is easy to forget that pumpkin can have a savory side, like pumpkin soup, baked stuffed pumpkin or this dish.