Balsamic Glazed Pumpkin with Walnuts
Is fall around already? But we have just begun to enjoy the lovely summer!
The unbearable heat of the summer is hopefully in the past here while we are soaking some truly wonderful weather and also some rain. It feels only like summer until I step into the markets and I can see the slow movement in the shelves. The warm woolens have taken the place of the whites and the pastels, the wooden boxes in the farmers market are filling up with the fall squashes and the boxes of candy corn – reminders that the mellow autumn is not far away.
We have had a very busy last few days but also some close lovely times between us and some good friends. The mind is relaxed and the trails of the laughter is still ringing clear.
I will leave you with a very simple recipe today – with some warm spices to walk you through the upcoming chill of the fall.
I do not think I am yet ready to let go of the tiny tinges of this leftover summer. The nip in the air is yet to come. The berries might disappear, the night sky might drape the world a little bit longer, but this gorgeous blue skies and the moderate temperatures are making my spirits soar. I look forward to taking a walk, I look forward to going out and see the sun set, while the cool breeze wraps around me and blows through my hair – yes it is still summer here. No denying…
But I could not resist picking up the pumpkin… the goodness of both the seasons is what we have in Texas right now!
The smoky cumin and the chili peppers compliment the natural hint of sweet in the pumpkin. I love adding nuts to my dishes and I have done that again here. But you do not have to if you do not want. The light balsamic glaze is really lovely here. Overall a very simple and quick dish to make with some very warm earthy flavors.
Balsamic Glazed Pumpkin with Walnuts
Ingredients: (serves 2-3 as a small side)
- 3 cups sliced (approx.) pumpkin/butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds
- 1 whole red dry chili pepper
- 1 teaspoon crushed red pepper, or to taste
- 1.5 tablespoon balsamic vinegar
- 1/2 cup walnuts, broken and lightly toasted
- salt to taste
- chopped fresh herbs (your choice) for garnish
Preparation:Peel and slice the pumpkin/butternut squash into 1/4 inch thick small slices.
Heat oil in a pan and add the cumin and the whole red chili pepper; when the cumin sizzles and the red chili pepper turns a shade darker, add the sliced pumpkin/butternut squash and salt. Cook at high heat while tossing them in the pan until they are half cooked and browned on both sides. Add the balsamic vinegar, crushed pepper and the toasted walnuts and reduce the heat to medium. Cook while tossing and scraping off the bottom of the pan until the slices are cooked and thoroughly glazed.
Garnish with your favorite herb. I used fresh cilantro.
Related Posts:
Curried Butternut Squash with Brown Chickpeas (Kumro r Chokka)
Butternut Squash with Black Beans and Walnuts
Oh, that looks extremely good! The kind of dish I make in autumn. That combination is just fantastic.
Cheers,
Rosa
Soma, This is simply amazing. Surely going to try it. Actually I want to try almost ething from your blog..it’s that good. And your Pumpkin slice picture – perfect. Glad to have you as a friend so I can learn and get better. Thanks for the recipe.
This looks delicious. A perfect autumn dish.
This looks fantastic Soma!!!! I love pumpkin and the combination of balsamic and walnuts sound amazing.
I love the way you add nuts to dishes. The dish looks great … kalke eta bishal kumro kine enechi … norom kore bhaja amar besh bhalo lage … mishti mishti ar ektu kalche kalche … tomar dish ta luchi diye darun lagbe. 🙂
Such a nice dish Soma!
And I understand how you feel about summer leaving. Well, I am at the opposite side! It’s coming to me and I’ve started feeling a lot better!
Oh how I envy your autumn! Over here we have nothing but wet and dry seasons, and right now the weather seems to be confused as to which it is! Love the idea of an autumn though…especially with food like this 🙂 This looks wonderful!
Looks super super yumm.
I see tha tyou use your skillet; i just bought one iron cast skillet few days back, i did season them. Just wanted to know for what all do you use it for. And do you clean them with soapy water or just wipe them as i have been reading in some sites.
Thanks Finla! I do use my cast iron skillet and a lot! This is a small new one but I have one which i have been using for the past 15 years! I make any stir fries, sometimes dosas 🙂 .. basically cook anything in it. yes i clean them with soapy water, no harsh/rough scrubbing. After I wash it, i dry it thoroughly and always smear a light coating of oil with a paper napkin before I store it away for next use. It has been staying well and I never had to season it ever
Woow that was a fast reply thankyou for the info, I will start using them . I can see mom is having sleepless night as daughter is gone camping 🙂
Pumpkin and walnuts. Just perfect. Lovely pictures Soma! Love the first and the last one.
wow, just made some sambhar (south indian) yesterday, this looks great!, I never try these kind of things much, may be next time when I go to the Indian shop, the skillet looks gorgeous
That. Is. Seriously. Beautiful.
I don’t see any hint of fall this side, it’s so damn warm these days! Pumpkin is one of my all time fav vegetables and I like to eat it with fish with other vegetables or sometime just plain boil. This sounds like a great recipe to give a try 🙂
Love the rustic presentation! I’m not quite ready to leave summer behind as well but I am starting to get swayed by all the delicious pumpkin and squash recipes I’m seeing.
*drooling* looks really delicious, just reading your post got me hungry and craving for pumpkin and walnuts. Love the photos, nice blog 🙂
Found this recipe via TasteSpotting, it looks wonderful! Definitely adding it to my list of recipes to try this fall!
this recipe sounds and looks amazing. I am looking forward to trying it soon at my house. BTW, your pictures are fantastic.