Ingredients
- Extra-virgin olive oil
- 3 large onions, julienned
- Kosher salt
- 5 cups (1/2-inch) diced sugar pumpkin
- 2 tablespoons garam masala
- Pinch crushed red pepper flakes
- 1 1/2 cups chicken or vegetable stock
- 1 bunch finely chopped chives
- 1/2 cup toasted green pumpkin seeds
Directions
Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally.
When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes.
Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Transfer the pumpkin to a serving bowl and garnish with chives and pumpkin seeds
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By Cariy
Altadena, CA
on March 01, 2013
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I have to agree with the other Foodies that the Kabosha squash is a better choice. Also, something about the Garam Masala in this dish that didn't work for me so I made it again using Asian Five Spice and liked that better.
By CTFoodie
on November 18, 2011
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Very tasty dish. I found the kabosha squash at Whole Foods. It was nearly impossible to get a freshly-sharpened knife through the skin. The flesh is not nearly as hard, so I wound up cutting the squash in half and peeling each half with a vegetable peeler. Awesome workout! I like the spice level when 2 T of garam masala are used. Don't forget the pumpkin seeds and chives. They add a nice finish to the dish.
By Twon777
Austin, TX
on January 05, 2011
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Very good, but I wish I had heeded the advice of halving the masala spice, as it cleared my sinuses upon lifting the lid. It was too much for me. Thankfully, I only used half the pumpkin, so I'll try it again. Also, after 35 minutes, I cranked up the heat on the onions, as they had no color.
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