That said, it's the perfect time of year to eat hearty, filling foods. Everywhere you turn the signs of autumn poke themselves at you. One of the season's favorite flavors is pumpkin and here is a recipe where you can give sugar and cinnamon a rest and give pumpkin a whole new makeover. In the process you might even get accostumed to newer flavors.
The Pumpkin:
Now, not any type of pumpkin will do. You have to get the kind that is best used for stews.
Wash and cut into prominent size chunks. Do not peel. In a non-stick saucepan cover the pumpkin chunks with salt water. And drizzle garlic butter over them. Boil until soft. Adding more water if needed. Once soft enough to eat let the water evaporate leaving the butter and natural sweetness of the pumpkin to caramelize it. Fot best results cook with skin side down until brown.
The Meat:
I chose to accompany the pumpkin with some chuck roast.
-2 pounds of chuck roast (butcher's pick)
Sprinkle some sea salt on to the chuck roast. Follow with complete seasoning and a tbs. of anise seed, a pibch of oregano and dizzle with evoo. Rub thoroughly.
Place in oven preheated to 350° until brown. Use dripped oil to re-drizzle the meat for a richer flavor.
The Slaw:
1/4 Cup Shredded White Cabbage
1/4 Cup Shredded Red Cabbage
1/4 Cup Shredded Carrots
1 tbs Parmesan Cheese
1/4 Cucumber
1/2 Small Tomato
The Dressing:
1 tbs. Italian dressing
1 tsp. Ketchup
1 tsp. Mustard
Salt (to taste)
Make it fun!:
I incorporated corn tortillas and made tostadas with mashed butter pumpkin and the slaw.
I also spiced it even more with a few drops of "El Yucatero" hot sauce which I should mention WAS spicy not like many supermarket brands that claim to be but are not. I bought it at a local Mexican bodega.
I really hope you try and enjoy this recipe. Don't be afraid of new flavors. You too can do this and try something new.
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