Trini pumpkin is absolutely perfect on its own or as a side with your favourite curry. It can be made with pumpkin as it’s name suggests this is is actually made with butternut squash. Because this dish is so simple, the success of the dish is largely based on how delicious your squash is. I have had squash that is perfectly ripe, sweet and not too water log though when your squash doesn’t taste as good or perhaps is out of season, then you may have to compensate with added ingredients. I enjoy this with buss up shut or with sada roti.
Trini Pumpkin
Ingredients
- 1 tablespoon vegetable oil
- 1/2 small onion, sliced
- 1-2 garlic cloves minced
- 1 butternut squash
- salt to taste
- 1/2 teaspoon cumin (ground geera)
- 1/4 teaspoon kashmiri chili powder, paprika or cayenne
- 2 cups chicken stock, or water as needed
- 1 tablespoon brown sugar optional
Instructions
- In a pan on medium heat, add your vegetable oil and sliced onion and sautee for about 5 minutes until onions are translucent and begin browning .
- Add your minced garlic and mix for 1 minutes
- Add your cubes butternut squash, and your spiced, cumin, and Kashmiri chili powder, paprika or cayenne and a pinch of salt.
- Top with chicken stock or water and mix to distribute seasoning.
- Cover with a lid and let steam until the butternut squash is tender. Add water as needed if your water or stock is evaporating too quickly.
- Mash with the back of your wooden spoon and taste. If you would like, add a tablespoon of brown sugar. This may not be necessary if your squash is very sweet.
- Cook down you mashed squash until it is the consistency you desire. I like mine thick and almost on the verge of caramelizing.
