Steam is one of the easiest ways to tenderize all kinds of winter pumpkin. It works on a metal steamer on the water at the top of the kitchen, but the microwave offers convenience and speed. (You could also cut the pumpkin into a multicooker kitchen / electric pressure).
Here, steamed squash slices receive a smoky coating that improves their appearance and flavor. While preparing pumpkins, keep those seeds: they make a good dressing for the dish.
Advance: the pumpkin can be cooked in the microwave, cooled and cooled up to 3 days before. It reaches room temperature before glazing in the pan.
4to 5 pounds total squash, preferably a mixture of delicate, butternut, acorn and / or kuri
4tablespoons(1/2 stick) of butter without salt
1/4Bowlextra virgin olive oil
1/4BowlVegetable broth, preferably no salt, or more as needed
1tablespoonplus 1 teaspoon of Spanish smoked pepper (sweet or hot)
Kosher or sparkling salt
For the pumpkin: Prepare each pumpkin as necessary (peel or not, portion in wedges or rounds, etc.). You will want to keep some squash seeds to give you an ornament, so rinse all the fibrous meat that is attached to them and divide them into a paper towel to dry.
Peel the butternut squash and cut the 1/4-inch transversal rounds of its center (without seeds); cut the delicate squash across 1/2 inch rounds and strain the center of each one; cut the calandra and kuri's lettuce in wedges of 1 inch thick, and then cut the bark if desired. You can not use all the zucchini, depending on the variety.
Working in batches of the same variety, put the pumpkin in a glass or other microwave cooking dish, which is shallow, so the pieces only overlap partially (to cook even). Pour approximately 1/2 cup of water and cover firmly with plastic wrap, so no wrapping is touching the food. Push a few holes in the plastic so that steam can escape; cook in ALTA in increments of 4 minutes, until the meat just has enough to drill with a fork. They move to a plate and repeat as needed, adding more water and changing the plastic.
Just before serving, heat the butter and oil in a large, large pan over medium heat. Add the broth, syrup and paprika smoked; Cook for about 2 minutes, stirring, until well-incorporated. The mixture should swell a bit, in a syrup enamel; If you start to bubble or look in danger of burning, reduce the temperature to medium-low or move the pot temporarily from the burner. Taste carefully and add salt, as needed.
Working in batches, add cooked squashes. Use tweezers to flip them so that all parts are coated. Cook for a few minutes, until warm and move to a plate, making sure there is enough enamel in the bread to take care of all the pumpkin that it has. Pour any remaining enamel on the matrix. Season slightly with salt.
Spread the toasted squash seeds overhead. Serve hot or at room temperature.
NOTE: Spread the squash seeds with a little extra virgin olive oil and a pinch of salt and pepper in a baking dish. Roasted in an oven of 375 degrees for about 10 minutes, or until they are golden brown and crisp. Let cool
Based on a recipe for "The Clean Plates Cookbook: Sustainable, Delicious and Healthy Eating for Every Body" by Jared Koch with Jill Silverman Koch (Running Press, 2013).
Tested by Bonnie S. Benwick; Email questions to firstname.lastname@example.org.
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Nutrition analysis is based on 12, using 1/2 teaspoon of kosher salt.
Calories: 130; Total fat: 9 g; Saturated fat: 3 g; Cholesterol: 10 mg; Sodium: 55 mg; Carbohydrates: 13 g; Dietary fiber: 2 g; Sugars: 7 g; Protein: 1 g.