I’m not a fan of pumpkin, unless it’s added to callaloo or in those hearty soups we’re so famous for in the Caribbean, but this dish turned out amazing. I recall as a young fella on the islands, our mom would say “eat the pumpkin, it good for you”.. good for me? That expression was enough (even if it tasted good) for me and my siblings to not want to eat it. It was like code for “food to avoid”… little did she know.

On our recent trip to Jamaica I had the opportunity to have pumpkin rice for the first time and though it was at a fast food joint in the mall (Island Grill), it was amazing. I can only imagine how much better it would taste if it was homemade.  So I’m starting to have a little more appreciation for the food that is “good for me”.

Disclaimer. I’ve posted this in the vegetarian section as well, since I do know some people who are vegetarians and eat fish. For those of you who don’t… save the hate mail please.

You’ll Need…

2 lbs pumpkin (cubed)
salt – see note below
1 medium onion sliced
2 cloves garlic sliced
1/4 hot pepper (I used habanero)
1/4 cup shredded dry salted fish (like cod or haddock etc)
1/2 teaspoon golden brown sugar
1 tablespoon olive oil (use vegetable or your fav)
fresh cracked black pepper

Note: Since we’re using salted cod in the recipe, you may not need to add salt. However, this is something you can “taste” for near the end of cooking, as everyone tolerance for salt is different. Additionally, I like using olive oil in this recipe as I find it adds a nice nutty flavor. But you’re free to use vegetable or any sort of oil you like cooking with.

Peel and cube the pumpkin in 1/2 inch pieces (try to be uniform as possible) then rinse under cool water and drain.

For some reason the salted fish (cod usually) we get in the Caribbean is very salty and require boiling first before using. However the one I get here in Canada, is a bit less salty, not as dry and is boneless. So my prep is a bit different. All I do is take a chunk and place it in a deep bowl, to which I add boiling water and allow to soak for about 30 minutes. I then drain, shred and rinse again under cool water. This not only rehydrate the shredded salted cod, but it removes all the excess salt from it.

Set your stove on medium heat and heat the oil in a fairly deep saucepan. Then add half of the sliced onion and allow to cook for a couple minutes. Now add the pieces of salted fish and on low heat, allow to cook for about 4-5 minutes.

Now that the oil is infused with all the wonderful flavor from the shredded fish, it’s time to add the cubed pumpkin. Then top with the slices of garlic, the rest of the sliced onion, habanero pepper, sugar and some fresh black pepper. Give it a good stir, make sure the heat is on low and cover the pot. This will need to cook for about 25-30 minutes. But it’s important that you stir it often.

After about 25 minutes of cooking you’ll notice that it’s all gone a mushy. That’s what we’re looking for, but it may have a bit of liquid still in the pan. If this is the case turn up the heat and with the lid removed, burn off any liquid you see. Now using the back of your spoon, press down on an chunky pieces of pumpkin that may still be there, to form a sort of smooth and creamy texture. At this point you can also check to see if there’s enough salt to your liking and add accordingly. In my case I didn;t have to add any.

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BTW this recipe makes enough for this to be used as a side for about 4 people and it goes well with plain rice or with roti (buss up shut, Sada roti, fry bake).

Happy Cooking

Chris….

Growing up I remember hearing my mom saying to my grandmother or aunts in our unique accent “yea, that pumpkin real nice boi” and now that I occasionally cook pumpkin, I know exactly what they mean. No two pumpkins cook the same (end result), the texture, sweetness and overall taste can differ from pumpkin to pumpkin (and I don’t even mean variety… that’s another story altogether). The soil, amount of sun, rain (water) and growing conditions plays a huge part on the quality of pumpkin and the final product you get when it’s cooked.

That said, here’s a very simple recipe for cooking pumpkin which will almost guarantee a great final dish. (don’t forget to also check out the butternut squash recipe I posted many moons ago)

BTW, in Trinidad and Tobago this pumpkin recipe is usually called “Pumpkin Talkari” and it’s a hit at many of the Hindu homes and celebrations since it’s a vegetarian dish that’s full of goodness and simply amazing with roti.

You’ll Need…

3-4 lbs pumpkin (peeled and cubed – 1 inch pieces
1/2 medium onion (divided)
1/2 hot pepper (your choice – I used habanero) (to control heat, don’t use the seeds or inside ribs of the pepper)
3 cloves garlic chopped fine or crushed
1 tablespoon olive oil (extra virgin works best for me as it gives it a nutty flavour)
1 teaspoon salt (check at the end of cooking to add more if needed)
1/2 teaspoon golden brown sugar

Peel, cube and wash the pumpkin and drain off the excess water. Then in a deep pan, heat the oil on medium heat and add 1/4 of the sliced onion. Cook this for a couple minutes (until soft), then start adding the cubed pumpkin. BTW, if you live in North America you must note that this is NOT the pumpkin grown for Halloween. Go to any ethnic grocery store and they’ll surely have cooking pumpkin in stock.

It will seem like a lot, but it will cook down. The next step is to add the rest of the ingredients, stir / cover and allow to simmer (low heat – covered) for about 30 minutes or until the pieces are tender and start to melt. You will notice that it will spring it’s own natural juices, the key at the end to ensure all of this is burnt off. After the 30 minutes or so you’ll need to use the back of your cooking spoon to gently crush any of the pieces that may still have the cubed shape (cook last few minute with the lid off). The idea is to get a smooth consistency at the end. Don’t forget to check for salt.

Didn’t I say this was a simple recipe? I’d love to hear from you.. maybe you have a unique twist on making this? Leave me your comments in the area provided below and don’t forget to join our group on Face Book! Click on the image below to connect!

Sounds like a bad combo? Not if you’ve ever tasted my mom’s recipe for pumpkin (butternut squash in this case) cooked until it’s melted and as you turn of the heat you add some cooked shrimp to the mix. As a kid pumpkin and/or squash was one of those things we (my brother and sisters) would never allow to enter our mouth (we had a sentry posted at the entry to REFUSE all pumpkin-like food ) but as an adult the few times we can get our mom to cook it for us, we’re ever so thankful.

Here’s my take on my mom’s recipe for butternut squash with shrimp. Feel free to use any type of cooking (not the carving type you get for Halloween) pumpkin if you wish.

You’ll need….

1 butternut squash (about 2lbs) – peeled and diced
1/2 small onion – chopped
2 cloves garlic – sliced thin or crushed
1/4 teaspoon salt
1 tablespoon olive oil
1/8 teaspoon black pepper
1/4 habanero pepper (optional)
1/4 teaspoon brown sugar

For the shrimp….

10 medium shrimp – peeled and deveined
1/4 small onion – chopped
1 clove garlic – crushed
1/4 teaspoon ketchup
1 tablespoon cilantro – chopped
dash of black pepper
dash of worchester sauce
1/2 teaspoon vegetable oil

NOTE: Though adding the shrimp gives it another layer of flavour, vegetarians can abstain from this step.

Start by cutting open the squash and as you would cut a watermelon into slices, do the same (you will need a heavy kitchen kinfe) . It can be a bit tough, but with a sharp potato peeler or as in my case a paring knife peel the skin away. Then using a spoon, scrape out all the seeds and surrounding tissue. Wash and slice into 1/2 inch cubes so it will cook fast.

Then dice the onion, garlic and pepper. After which you can now place a saucepan on med-high heat and pour in the olive oil. As the oil heats and comes close to smoking, add the onion and garlic. Allow to cook for about 2-3 minutes, then add the cubed squash.

With the heat between medium and low, add the sliced pepper (optional) black pepper and salt, then cover and let simmer for about 20 minutes. While this simmers lets get the shrimp seasoned and cooked.

Place the cleaned shrimp in a bowl and season with the ingredients mentioned above for this step (minus the oil). In another sauce pan heat the oil and add the seasoned shrimp. Keep the heat on high and only cook for about 3-5 minutes. When the shrimp turns changes colour, it’s a good indication that it’s cooked. Overcooking with cause the shrimp to go tough and change the flavour and texture of it. Don’t cover the sauce pan or it will spring a lot of water and stir as it cooks. Remove from over the burner when you’re done or the remaining heat will continue to cook the shrimp.

Back to the squash. After the 20 minutes the cubes should be tender and melting away, this is when you can add the brown sugar. Using the back or your cooking spoon, press down on the cubes of squash to make into a chunky paste. If it’s a bit runny at this point, allow any liquid to burn off. When the paste like consistency is thick and free from any liquid turn off the heat and add the shrimp we just cooked. Stir it in well to add the shrimp flavor to the entire dish.

Maybe you have a different way of preparing this dish or one that similar? Leave me your comments below. BTW, don’t forget to taste for salt.