Mother Earth Living

WEB EXCLUSIVE: Pumpkin Mash

Calabaza Con Oregano
By Theresa O'Shea
February/March 2009
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Serves 4 as a main dish, 8 as a side dish

This simple dish has a lot going on with its contrasting and complementary sweet and sour flavors. It goes wonderfully well with a fried egg (Spanish style—i.e., fried in olive oil with a couple of cloves of garlic). Alternatively, serve as a vegetable with a roast dinner.

• 2 to 3 tablespoons extra virgin olive oil
• Half a small pumpkin, chopped into chunks
• 2 to 3 garlic cloves
• 1 large tablespoon dried oregano
• Salt
• 3 to 4 tablespoons white wine vinegar

1. Heat oil in a large frying pan or heavy-bottomed saucepan.

2. Add pumpkin and stir until chunks are coated in oil.

3. Cover and turn heat down. Stir occasionally.

4. Meanwhile, use a mortar and pestle to pound garlic cloves, oregano and salt into a paste.

5. Combine paste with vinegar (add more or less vinegar, according to taste)

6. When pumpkin pieces are cooked, mash with a fork and turn off heat.

7. Stir in the oregano mixture and serve.

Click here for the original article, Hip, Hip Ole for the Fresh Flavors of Spain: Herbs in Spanish Cuisine.







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