Pumpkin Pisto (A Healthy One-Pot Recipe Bursting with Color and Flavor)
Pumpkin pisto is a delicious and hearty Spanish dish with its roots in Andalusia. Similar to the well-known Spanish dish, "Pisto Manchego," which is made with tomatoes, peppers, and zucchini, pumpkin pisto incorporates fresh ingredients such as pumpkin to create a unique and comforting meal.
Equipment
- 1 large 30 cm pan / 12 inch skillet with lid
- Sharp knife and cutting board
Ingredients
- 4 cups of diced pumpkin or butternut squash
- 1 red bell pepper capsicum, diced
- 1 white onion finely chopped
- 1 red onion sliced fine
- 2 cloves of garlic minced
- 2 ripe tomatoes diced
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of Spanish sweet smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of cayenne pepper or chili flakes
- ½ teaspoon of white pepper
- Salt to taste
- 4 eggs for garnish
- Fresh parsley for garnish
Instructions
Step 1 - Prepare the Pumpkin
- Peel the pumpkin, remove the seeds, and cut it into small, bite-sized pieces.4 cups of diced pumpkin or butternut squash
Step - 2 Sauté the Onion and Garlic
- In a large skillet/pan, heat the olive oil over medium heat. Add the finely chopped white onion and sauté until golden (5 minutes). Add the minced garlic and sliced red onion and continue to sauté until they become slightly translucent and fragrant, usually about 3 minutes.1 white onion, 1 red onion, 2 cloves of garlic, 1/4 cup of extra virgin olive oil
Step 3 - Add Pepper and Pumpkin
- Add the diced red bell pepper to the skillet. Sauté for an additional 5 minutes until they start to soften. Then, add the diced pumpkin to the mix and keep cooking for 3 minutes until the pumpkin just starts to soften a little.1 red bell pepper
Step 4 - Incorporate the Tomatoes
- Once the pumpkin has softened, add the diced ripe tomatoes to the skillet. Stir well to combine all the ingredients.2 ripe tomatoes
Step 5 - Season and Simmer
- Season the mixture with salt, pepper, cayenne, cumin, and sweet paprika. Stir everything together, making sure the spices are evenly distributed. Reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes, or until the pumpkin becomes tender and ready to eat.1 tablespoon of Spanish sweet smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of cayenne pepper, ½ teaspoon of white pepper, Salt
Step 6 - Add Eggs and Serve
- Crack the eggs on top of the pisto and cover. Allow to simmer until the egg whites are cooked but the yoke is still creamy (around 3-4 minutes) or they’re cooked to your desired consistency. Serve with a dusting of paprika and some salt (to taste). This works great served with lots of fresh bread to mop up the sauce.4 eggs, Fresh parsley