Sweet and Spicy Pumpkin
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
The natural sweetness of pumpkin shines when caramelized. A bit a spicy cayenne adds depth and warmth.
Ingredients
4 cups of pumpkin, peeled and cut into 1/4” - 1/2” cubes
3 tablespoons or less canola oil
1/4 teaspoon cayenne pepper powder
1/2 cup cilantro, chopped
salt to taste
2 tablespoons water
Directions
Heat pan over high heat. Add oil, using less for a non-stick pan. Add pumpkin, toss with salt and cayenne. Stir often until you see a caramel color form on sides of pumpkin. Add water, cover, and reduce heat. Cook an additional 5 - 10 minutes until pumpkin is soft. Toss with cilantro and serve.
Serves 2-4
Ingredients
4 cups of pumpkin, peeled and cut into 1/4” - 1/2” cubes
3 tablespoons or less canola oil
1/4 teaspoon cayenne pepper powder
1/2 cup cilantro, chopped
salt to taste
2 tablespoons water
Directions
Heat pan over high heat. Add oil, using less for a non-stick pan. Add pumpkin, toss with salt and cayenne. Stir often until you see a caramel color form on sides of pumpkin. Add water, cover, and reduce heat. Cook an additional 5 - 10 minutes until pumpkin is soft. Toss with cilantro and serve.
Serves 2-4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
