Seminole Pumpkin Recipe
This Seminole pumpkin recipe showcases the rich, sweet flavor of Florida’s native squash. Whether you mash it or serve it in chunks, the dish is enhanced with warm spices like cinnamon and nutmeg, making it a perfect side dish or light main course.
Equipment
- Knife
- Cutting board
- Large skillet or saucepan
- Potato masher (optional)
- Spoon or spatula
Ingredients
- 1 medium Seminole pumpkin peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup vegetable or chicken broth
- 1/4 cup coconut milk optional for a creamier dish
- Fresh herbs like thyme or sage for garnish
Instructions
- Prepare the Pumpkin: Peel the Seminole pumpkin, cut it in half, and remove the seeds. Chop it into small cubes.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Add garlic and cook for 1 more minute.
- Cook the Pumpkin: Add the cubed pumpkin to the skillet. Stir in cinnamon, nutmeg, salt, and pepper. Pour in broth and bring to a simmer. Cover and cook for 15-20 minutes until tender.
- Optional Creamy Version: Add coconut milk and simmer for an additional 5 minutes, stirring until well combined.
- Mash or Serve Whole: Mash the pumpkin if preferred, or serve in chunks.
- Garnish and Serve: Garnish with fresh thyme or sage and serve warm.
Notes
- Spice Variation: Add cayenne pepper for heat or drizzle honey for extra sweetness.
- Serving Suggestions: Pairs well with roasted meats, grilled chicken, or hearty bean stews.
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Storage: Refrigerate leftovers for up to 3 days. Reheat with a splash of broth or coconut milk.
