VEGETARIAN WEEK - POST #1: MY NUTRITIOUS SIDE, PUERTO RICAN HARD-SKIN PUMPKIN CHUNKS WITH EXTRA VIRGIN OLIVE OIL!
Pumpkins like this brings back sweet memories of me growing up. I always crave this kind of dish when I was feeling under the weather with a cold or something. Therefore, when I ate mashed pumpkin (Calabaza) with butter or olive oil, it gave me the soothing feeling that no medication can give to anyone. Smile. Today, I am making a simple vegetable side dish to go with any meal of your choice, even though, this pumpkin can be used to make a long list of dishes, including desserts.
Category: Side Dish
Approx. Prep and Cook Time: 20 Minutes or less
Approximate Cost: $3.27 or .82 cents per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free and Vegetarian
3 lb. Hard Skin ($2.07)
¼ c. Extra Virgin Olive Oil ($1.20)
Wash the pumpkin well, cut into about 2” pieces. (keep the skin if you prefer, is edible. I peeled mine off this time.)
In a saucepan with water to cover the pumpkin pieces, bring the water to a boil and cook until tender. About 4 to 5 minutes.
Drain immediately, plate and drizzle with olive oil to taste.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.