Always on the lookout for recipes to use fresh pumpkins, I found this pumpkin side dish recipe from the blog eCurry on Tastespotter. It uses cumin seeds, balsamic vinegar and red chili peppers to season sauteed pumpkin and toasted walnuts. It was just a little too hot for my taste buds, but the amount of pepper could be easily adjusted to tone down or ramp up the heat. Easy to make and on the table in less than 15 minutes, it's a great way to use pumpkin as a vegetable.
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Yum looks right up my alley
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