Trinidadian Pumpkin Talkari

As a society, I don’t think we give enough credit to savory pumpkin techniques. The fall and winter brings an abundance of sweet, decadent treats using the mighty squa

Trinidadian Pumpkin Talkari

Yield: serves 4 to 6

Time: 45 to 50 minutes

INGREDIENTS

• 2-pounds calabaza /kabocha squash, peeled and deseeded

• 1/4 cup olive oil

• 6 garlic cloves, minced

• 1/2 to 1 bunch of cilantro, finely chopped

• 1 medium yellow onion, diced

• 1 teaspoon red pepper flakes, more for higher heat tolerances

• 1 teaspoon salt, to start (add more to taste)

• 1 tablespoon brown sugar

• chopped cilantro, to garnish

• tahini drizzle, to garnish (not traditional)

• egyptian dukkah, to garnish (not traditional)

• pomegranate seeds, to garnish (not traditional)

DIRECTIONS

1. Begin by peeling your calabaza or kabocha squash. Pro Tip: Microwave the calabaza/squash for 4 minutes to soften the skin and make it easier to cut into. Carefully slice the squash, deseed, cut into wedges, and slice off the skin. Dice into even 1-1/2” chunks.

   2. Mince garlic, onion, and chop cilantro. Heat a heavy-bottomed pot over medium heat and add olive oil. 

   3. Add the pumpkin garlic, onion, and cilantro to the pot with the red pepper and salt. Toss to coat and cover. Cook for 10 minutes, stirring every 5 mins. Reduce heat to low, cover, and cook until the pumpkin is tender about 20 minutes.

   4. Using the back of your spoon, mash the pumpkin until smooth with some slight chunks remaining. Add the brown sugar and add more salt if needed.

   5. Garnish with fresh cilantro OR my favorite mix of tahini, Egyptian dukkah, and pomegranate seeds

   6. Serve with roti and dive in!

2. Zest your orange over the bowl with the carrots. Using a sharp knife, remove the skin and membrane (white pith) of the orange. Remove the segments of the orange by slicing in between the white pith/membrane holding each segment together. Gather the segments you removed and loosely chop them.

3. Add the chopped oranges to the bowl of carrots and zest with orange blossom water, orange juice, olive oil, cinnamon, sumac, sugar, and a pinch of salt. Mix until combined.

4. Taste and adjust the seasoning per your preference, adding more salt for a savory note or more sugar if you prefer a sweeter sweet and savory combo.

5. Serve on the side of a tagine, add to your next sandwich, or add it to your next charcuterie board with some fresh labneh and crackers.

6. Dive in!

---