This spicy pumpkin recipe is an incredibly delicious autumn side dish. It’s super simple to make and requires only four ingredients. Soft-cooked pumpkin is paired with a pop of spiciness coming from whole chillies. You won’t believe how yummy this easy recipe is.
Make sure to use whole dried chillies and not chilli flakes for this recipe, as the flavour won’t be the same. I like this dish very spicy, so I always use four whole dried chillies per recipe as written. If you prefer a milder level of spiciness, reduce to three whole dried chillies.
This spicy pumpkin is a perfect holiday side dish. It really delivers on flavour with minimal effort. It pairs wonderfully with other dishes you can find on my blog, like buckwheat with peanuts, teff or amaranth polenta, or chana masala.
More delicious pumpkin recipes:
Spicy Pumpkin (V, GF)
Ingredients
- 600 g pumpkin (hokkaido, red kuri squash) deseeded and cubed with skin on; 600 g after deseeding
- 20 ml (4 tsp) olive oil
- 3-4 whole dried chillies depending on how hot you like it
- 1/6 tsp salt or to taste
Instructions
- Steam deseeded and cubed pumpkin over medium heat for 20 min. Check after 20 min with a fork to see if the pumpkin is soft enough, as it can sometimes take a few minutes longer.
- Heat olive oil in the pot, crush the whole dried chillies with your hands and add them to the olive oil. Leave them to fry a little bit then turn the heat to low.
- Add cooked pumpkin and mix well with a wooden spoon, so that all the pumpkin pieces are coated with olive oil.
- Turn off the heat, sprinkle salt over pumpkin and mix.
- Serve warm as a side dish.
No Comments