I had some frozen pumpkin left over from the Halloween pumpkin risotto dinner so I put it to good use this evening. This has a spicy touch which, although optional, will be a plus for those of us who enjoy a bit of spice in our dishes. It is one of those recipes that we can always tweak to our liking.
This 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 cooked pumpkin because the possibilities of use are multiple. Besides as a garnish, can you imagine this with rice or pasta?
800g pumpkin or butternut squash
2 tbsp oil
2 garlic cloves
1 tsp 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
1 tsp white sugar
35g coriander, chopped