Pumpkin with Chilli Recipe

This version of a Spanish sofrito is an all-rounder. It can be served as a garnish or as an accompaniment to fish, boiled or roasted potatoes or even eggs.

It can be made in quantity and frozen in portions. We already know that it is better to freeze the pumpkin cooked and this is a good because the possibilities of use are multiple. Besides as a garnish, can you imagine this variation of a sofrito with rice or pasta?

Ingredients 
800 g pumpkin or butternut squash
2 tbsp oil
2 garlic cloves
1tsp grated root ginger
2 bird´s eye chillies, finely chopped
1 tsp finely grated lime zest
1 tbsp lime juice
21⁄2 tbsp light soy sauce
185ml vegetable stock
1 tsp white sugar
handfull coriander, roughly chopped

Instructions:
1. Peel the pumpkin and remove the seeds with a spoon. Dice the pumpkin flesh.

2. Heat the oil in a large frying pan over a medium heat.  Add the garlic, ginger and chilli. Stir-fry for 1 minute. Keep moving the garlic and chilli around the pan making sure they don´t burn, as this will create a bitter taste.

3. Add the pumpkin, lime zest, lime juice, soy sauce, stock and sugar.  Cook for 10 minutes until the pumpkin is tender.

4.  Remove the lid and gently stir-fry for 5 minutes, or until the liquid is reduced.  Stir in the chopped coriander and serve.