May 30, 2011

Pumpkin with pepitas and egg

Sometimes the best meals are really a result of  some improvisation and unexpectedness. Take these pumpkins, for instance. Here I thought I was well and truly done with pumpkin recipes for this season, but when I came across some irresistibly cute pumpkins at my local farmer's markets I just couldn't resist getting some. Now I have some five kilos of pumpkin to use up. I think I might just have to cook and purée some of it and stack in the freezer for later use. 

I'm so glad I did end up getting those pumpkins, as this dish is certainly one of my favourite ways to use them. This certainly is the simplest of meals to prepare, but then again, often those are the tastiest and the most satisfying as well. I love the combination of textures and flavours in this dish - the pan fried pumpkin holds it shape and has a bit of a bite to it, and the crunchy nutty seeds and the softness of the egg all complement each other perfectly.

 Pumpkin with pepitas and egg
(serves 2-4)

400g pumpkin, cut up in small cubes
1 sprig fresh rosemary, leaves picked
1 tablespoon olive oil
pinch of salt
1/4 cup pepitas, toasted
2 free-range eggs, hard boiled

 1. Heat one tablespoon of olive oil in a medium sized frying pan. Add the rosemary and the cubed pumpkin and cook until the pumpkin is just tender, but holding its shape. You can add some water (a tablespoon or two) on to the pan if it looks like the pumpkin is starting to burn. Season with a pinch of salt and place on a large platter.

2. Toast the pepitas on a dry frying pan until crispy. Be careful not to let them burn.

3. Peel the hard-boiled eggs and grate them with a medium or fine grater. 

4. Sprinkle the pepitas on top the pumpkin and finish the dish off with the grated eggs. Serve immediately.