Saffron Pumpkin with Dates and Mâche

© 2024 | http://angiesrecipes.blogspot.com

This savoury saffron pumpkin recipe with dates and mâches show just how versatile this humble root vegetable can be. It's hearty, easy to make, naturally gluten-free and so delicious. I used Hokkaido but any other kinds of pumpkins will do.

 

600-800 g Hokkaido pumpkin, deseeded and cut into 2cm pieces 2 Tomatoes, chopped 1 Onion, peeled, halved and thinly sliced 2 Garlic cloves, peeled and chopped 100 g Dates, sliced 0.1 g Saffron threads (or powder) 100 ml Lukewarm water 4 tbsp Olive oil Sea salt and black pepper 1 tsp Harissa 1/4 tsp Cinnamon powder 150 g Mâche

1. Use a sharp knife, cut the pumpkin in half and scoop out all of the fibrous flesh and seeds. Depending on the variety, you might need to peel the pumpkin and cut into 2 cm cubes.
2. Wash and dry the tomatoes, then finely chop. Peel the onion and garlic. Half the onion and cut into thin strips, finely chop the garlic. Slice the dates lengthways and cut into strips.
3. Stir the saffron into 100 ml lukewarm water and leave to stand until the water has turned yellow.
4. Heat the olive oil in a pan and sauté the pumpkin with the onion and garlic for a few minutes. Add in the saffron water, dates and tomatoes. Season with salt, pepper, harissa and cinnamon.
5. Turn the heat down to low, cook the pumpkin, covered, for 10-15 minutes until al dente. Turn the heat off and mix in the mâche.

© 2024 | http://angiesrecipes.blogspot.com