Pumpkin with balsamic and rosemary

Kabocha pumpkin with rosemary and balsamic

I made this dish a couple of nights ago, and it turned out deliciously good. For pumpkin, I recommend using a Kabocha pumpkin – you should be able to find one in the farmer’s market pretty easily since this is definitely the season for them. If you have fresh rosemary growing in your window box, definitely use it – I didn’t, but substituted dry rosemary. I think I would have soaked it first so that the rosemary leaves weren’t so hard and pine-needly. (Photo coming soon)

Ingredients:
1 lb pumpkin, peeled, seeded and sliced into wedges
2 Tbsp olive oil
1/4 cup balsamic vinegar
A few sprigs of rosemary
Salt and pepper to taste

Saute the pumpkin slices in olive oil for 5-10 minutes until tender. If it’s not tender after this amount of time, add water, cover and steam for 5 minutes.

Remove pumpkin from pan, reserving water. Add in balsamic vinegar and rosemary and let simmer and reduce to 2-3 Tbsp.

Plate the pumpkin and pour balsamic rosemary sauce over it. Salt and pepper to taste.