Prep 20 mins
Cook 1 hr
I've been making this for over 10 yrs & it's one of my favorite recipes. Even people not crazy about pumpkin, curry or ethnic foods swoon over this. Great as a main dish over rice or as a side. I do not eat meat so I omit bacon. In that case, don't worry about using unsalted butter. If vegan you can use all oil. If you live in a Latino community look for Calabaza in produce dept, otherwise, Butternut or Hubbard squash works wonderfully as well--don't use anything canned! This is from Elisabeth Lambert Ortiz Complete book of Caribbean Cooking, 1973.
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1⁄4 lb bacon, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 teaspoon curry powder
- 1⁄4 teaspoon ground cloves
- 2 medium tomatoes, peeled and chopped
- 1 lb west indian pumpkin, Calabaza, cut into 1 inch cubes
- pepper, to taste
- 1 large garlic clove, crushed
- Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
- Add the curry powder and cook, stirring for a minute or two.
- Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
- When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
- There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.
I never add the bacon. This is my new favorite way to serve squash or pumpkin and is a holiday favorite at our house!