Prep 20 mins
Cook 10 mins
This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1⁄4 teaspoon cumin seed
- 2 cups calabaza squash (chopped 1 inch pieces) or 2 cups butternut squash (chopped 1 inch pieces)
- salt (to taste) (optional)
- Heat oil in a saucepan and fry onions until translucent.
- Add garlic and fry until light golden brown.
- Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
- Mix in the pumpkin and saute for 1-2 minutes.
- Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
- Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
- Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
- Remove pot from heat and serve as a side dish with rice or roti.
This was really exceptional -- I had purchased a calabaza squash, and not having any recipes I searched for one. What luck -- I paired this with grilled chicken breast chunks marinated in yogurt/onion/allspice/pine nuts and some rice. As others said, the smokeyness of the onions/garlic/cumin seed blend so well with the squash. I also added just a drop of honey to mine to get a little more richness. But seriously, perfection.
Delicious! The cumin seeds go very nicely with the calabaza. A very nice inexpensive, healthy and quick recipe with exotic flavors.
This is the first time I remember frying cumin seeds like this--it really does something nice to the flavor. I used butternut squash; I imagine pumpkin should be one of the options for this recipe, given its title, but pumpkin doesn't currently appear on the ingredients list.