Pumpkin is traditional over Jewish New Year for Italian Jews. This seasonal, herbed pumpkin spread is perfect for Rosh Hashanah.
Ingredients
One 1.4 kg pumpkin or kabocha (aka Japanese) squash) or butternut squash
3 tbsp extra-virgin olive oil
1 onion, thinly sliced
A handful of basil leaves, torn into pieces
Leaves from 2 sprigs parsley, coarsely chopped
Scant 1 tsp kosher salt (slightly more regular salt – to taste)
Freshly ground black pepper
Crunchy bread for serving
Instructions
- Cut the pumpkin or squash in half. Scoop out and discard the seeds and fibers. Cut the pumpkin (or squash) into thick slices and peel each slice with a vegetable peeler. Chop the slices into cubes.
- Transfer the pumpkin to a deep nonstick frying pan, add 480ml water, and set over medium heat.
- Add the olive oil, onion, basil, parsley, salt, and pepper to taste, cover, and cook for 25 to 30 minutes, stirring occasionally, until the pumpkin is falling apart and can be mashed with a fork. Add a little additional water if necessary to finish the cooking.
- Mash the pumpkin to a coarse but creamy spread and serve hot or at room temperature, with crunchy bread alongside.
