Braised Pumpkin and Potatoes (recipe)
I’m always looking for interesting and creative side dishes. The kind that can be used both formally and informally. This recipe fit the bill. Warm creamy potatoes and sweet pumpkin slices combine to create an unexpected comfort food vibe, while the vibrant notes of fresh basil, make it exciting enough for guests’ palates.
Braised Pumpkin and Potatoes
Makes 6 to 8 servings
3 tablespoons extra-virgin olive oil
1 ½ lbs. pumpkin, sliced ¾-inch thick
½ lb. Yukon Gold potatoes, peeled, halved and sliced 1/3-inch thick
1 medium tomato, peeled, seeded and coarsely chopped
1 medium onion, thinly sliced
2 teaspoons coarsely chopped basil leaves
½ tablespoon finely chopped basil
¼ teaspoon crushed red pepper
¼ cup boiling water
Heat the oil in a medium saucepan or deep skillet.
Add the pumpkin, potatoes, tomato, onion and red pepper and season with salt.
Cover and cook over moderate heat until the vegetables are barely tender, about 25 minutes.
Add the boiling water, cover and cook until the vegetables are tender, about 12 minutes longer.
Season with salt.
Stir in finely chopped basil.
Serve hot or at room temperature (Garnish each serving with coarsely chopped basil)