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If you are looking for a fantastic alternative to the usual sweet pumpkin recipes, you’ve found it. This dish proves that the natural sweetness of the pumpkin pairs incredibly well with the bold heat of fresh chilli, creating a surprising and satisfying flavour profile that will change how you view autumn produce. Whether you are using up Halloween leftovers or looking for a quick weeknight side, it’s a warm, inviting meal that's perfect for a chilly autumn night
The Magic of Spicy Squash
The spooky season is here, and with it, a perfect excuse to get creative in the kitchen. While jack-o-lanterns are a must, why not use that beautiful pumpkin for something more delicious? Many people forget that pumpkin is a vegetable first and a pie filling second. By pairing it with vibrant aromatics, we can unlock a savory profile that is rarely explored in Western kitchens.
Keeping with the Halloween theme, I thought I'd spice up the evening a bit with a Pumpkin with Chilli Recipe that’s both comforting and fiery. The natural earthiness of the squash provides the perfect canvas for the sharp, citrusy heat of bird's eye chillies and the aromatic warmth of fresh ginger.
Chef's Notes & Substitutions
This recipe is simple to follow and doesn't require any fancy equipment—just a hot pan and a sharp knife. When stir-frying, the goal is to soften the pumpkin without turning it into mash. If you find your pumpkin is sticking, add a splash more vegetable stock rather than more oil; this keeps the dish light and allows the lime juice to really pop.
You can easily adapt it to your taste - add more chili for a hotter kick or a dollop of yogurt to cool it down. If you don't have fresh pumpkin on hand, butternut squash is an excellent substitute that holds its shape remarkably well. Go grab your pan and trade the usual autumnal sweetness for this fiery, fragrant Thai-inspired pumpkin side-dish.
🎃 Hearty Pumpkin Chilli
Fiery, Fragrant, and Comforting
Prep: 10m Cook: 15m Serves: 4
Ingredients
- 800g pumpkin (diced)
- 2 tbsp oil
- 2 garlic cloves
- 1 tsp grated ginger
- 2 bird's eye chillies
- 1 tsp lime zest
- 1 tbsp lime juice
- 1⁄2 tbsp soy sauce
- 185ml veg stock
- 1 tsp white sugar
- Fresh coriander
Instructions
- Peel the pumpkin and remove the seeds with a spoon. Dice the pumpkin flesh into chunks.
- 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 around the pan so it doesn't burn.
- Add the pumpkin, lime zest, lime juice, soy sauce, stock and sugar. Cook for 10 minutes until the pumpkin is tender.
- Remove the lid and gently stir-fry for 5 minutes, or until the liquid is reduced. Scatter the chopped coriander on top and serve.
Once the **liquid has reduced** to a **thick, glossy glaze** coating each piece of pumpkin, you'll know it's ready. The aroma in your kitchen at this stage will be absolutely incredible—**sweet, spicy, and purely autumnal**.
This dish is a fantastic alternative to the usual sweet pumpkin recipes. The natural sweetness of the pumpkin pairs incredibly well with the bold heat of fresh chilli, creating a surprising and satisfying flavour. It’s a warm, inviting meal that's perfect for a chilly autumn night.
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