Pumpkin Recipe

Prepare pumpkin

Peel the pumpkin, remove seeds and stringy bits, and cut the flesh into roughly 1-inch cubes so they cook evenly.

Heat a large heavy skillet or Dutch oven over medium heat. Add the butter and olive oil and let the butter melt and foam but not burn.

Add the chopped onion and sauté for 4–5 minutes, until translucent and starting to soften. Stir frequently so it browns lightly but does not burn.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the cubed pumpkin to the pot. Toss so pieces are coated with butter/onion mixture and cook, stirring occasionally, for 5 minutes to begin softening and to develop a little color.

Sprinkle the brown sugar, ground cinnamon and nutmeg over the pumpkin. Stir to distribute evenly so the pumpkin can begin to caramelize lightly.

Pour in the apple cider or wine to deglaze the pan, scraping up any brown bits. Let it reduce for 1–2 minutes.

Add the stock, bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 12–15 minutes, or until the pumpkin is tender when pierced with a fork.

Once tender, remove the lid and increase heat to medium-high for 1–2 minutes to evaporate excess liquid if the mixture is too wet. Taste and season with salt and freshly ground black pepper.

Optionally mash gently with a fork or potato masher for a rustic texture, leaving some cubes intact. Stir in chopped parsley, reserving a little for garnish.

Decide which accompaniment(s) you will serve. The following steps describe how to cook each one so they can be ready about the same time as the pumpkin.

Fried Eggs

Heat 1 tbs oil in a nonstick skillet over medium. Crack eggs into the skillet, season with a pinch of salt and pepper, and cook until whites are set and edges are crisp, 2–3 minutes for sunny-side up. For over-easy, flip and cook 20–30 seconds more. Keep warm on low heat or cover briefly.

Stewed Salami

In a small skillet over medium heat, add 1 tbs oil. Add sliced salami and cook 3–4 minutes until edges brown. Optionally add 2 tbs water and cover for 2–3 minutes to steam slightly and meld flavors. Remove and keep warm.

Sausage

For links: heat 1 tbs oil in a skillet over medium heat. Cook sausages, turning occasionally, 10–12 minutes until browned and cooked through (internal temp 70°C/160°F). For patties: flatten slightly and cook 4–5 minutes per side until browned and cooked through. Rest 2 minutes before serving.

Fried or Smoked Pork Chop

Pat chops dry and season with salt and pepper. For frying: heat 2 tbs oil in a skillet over medium-high. Cook pork chops 3–5 minutes per side (depending on thickness) until golden and internal temp reaches 63°C/145°F; let rest 3 minutes. For smoked chops: warm in skillet 2–3 minutes per side until heated through and edges crisp.

Fried Cheese

Heat 1–2 tbs oil in a nonstick skillet over medium-high. Dredge cheese slices lightly in flour or a thin egg wash and flour for a crisp crust (optional). Fry 1–2 minutes per side until golden brown and slightly softened. Drain briefly on paper towel and season with a pinch of salt.

Timing: Begin cooking the chosen accompaniment when the pumpkin is in the last 8–10 minutes of simmering so everything finishes hot. Keep cooked items warm on low heat or covered with foil while final seasoning for the pumpkin is adjusted.

To serve: Spoon a generous portion of the pumpkin onto each plate. Arrange the selected accompaniment(s) beside or on top of the pumpkin. Garnish with the reserved chopped parsley and an extra grind of black pepper.