Pumpkin has a relatively recent history in Sicily and across southern Italy. While cucuzza, the traditional Sicilian squash, was already known in Roman times, pumpkins like these came from the Americas — yet, as with many good things, they adapted beautifully to our Mediterranean soil and climate.
On our regenerative farm in Sicily, we still cook them in the old way: gently stewed with garlic, wild fennel seeds, chilly flakes and extra virgin olive oil. This is one of the most authentic farm-to-table Sicilian recipes, often prepared during our cooking classes in Sicily, where visitors can experience the genuine taste of Sicilian home cooking surrounded by the scents of the countryside.
Ingredients
-
- 1 small pumpkin or a butternut squash or similar (about 1 kg with the peel)
- 3 cloves of garlic
- 3 Tbsp Extra Virgin Olive Oil
- 1 handful of fennel seeds (about 2-1/2 Tbsp)
- Salt to taste
- Hot red pepper flakes
- Good quality Red Vinegar (no balsamic)
Directions
Clean the pumpkin and remove the peel and seeds (set aside the seeds for another use!), then cut the pumpkin into small pieces.
Take a heavy-bottomed pan and cover the bottom with extra virgin olive oil, add the garlic cloves and lightly golden.
As soon as the garlic begins to fry, add the red pepper flakes (optional), the diced pumpkin, fennel seeds and season with salt, then cover with the lid.
At this point, cook the pumpkin covered for about 15 minutes on simmer, until soft when pierced with a paring knife.
For an extra taste, add half a glass of good red vinegar and caramelize it.
Serve immediately and enjoy!
