Pumpkin with Chilli Recipe

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?

Prep Time:10 mins
Cook Time: 15 mins

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
185ml vegetable stock
1 tsp white sugar
35g coriander, chopped

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 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. Scatter the chopped coriander on top and serve.