Autumn and Winter are the right seasons to feast on as much pumpkin as you can get. But what to do with that small piece of pumpkin that you didn’t end up using when preparing a Classic Pumpkin Risotto or some Butternut Gnocchi?
The answer is simple: you can use it to prepare a healthy appetizer or an original side dish! No one can resist the sweet taste of griddled pumpkin, especially when some fresh chili gives it the right hint of spiciness.
We prepared this recipe with our own leftover piece of pumpkin, that happened to be about 200g. However, please feel free to adjust the quantities to what you have at hand.
Serves: 2 | Preparation time: 10 mins | Cooking time 15 mins
- Pumpkin: 200 g
- Chili peppers: 1
- Extra virgin olive oil: as needed
- Salt and pepper: to taste
Clean the pumpkin by removing the seeds and the skin. Cut the pulp in slices about 5 mm thick: it’s very important for the slices not to be too thin, or they’ll burn. Rinse the slices under running cold water, then dry them with a kitchen cloth.
Heat up the griddle, which must be very hot for optimal results.
Brush both sides of each pumpkin slice with oil, then lay them down on the griddle, making sure they don’t overlap. Let them cool for 4 to 5 minutes for each side.
Once the pumpkin is cooked through, put the slices on a serving dish. Finely minced the chili pepper and sprinkle it on the pumpkin slices, along with some salt and pepper. Leave it to rest for a couple of minutes, and serve when still warm.
Tip: This recipe works great also with other vegetables, like zucchini, carrots or sweet potatoes.