Pumpkin and Red Onion Casserole
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps light sesame oil
- 1 small Hokkaido pumpkin deseeded, chopped (or 750 g | 5 cups pumpkin flesh)
- 4 Red onions (cut into thin wedges)
- 1 pc fresh ginger (chopped)
- 2 cloves garlic cloves (chopped)
- 2 Tbsps brown sugar
- 2 Limes (juice squeezed)
- 1 Orange (juice squeezed)
- ⅜ cup Vegetable broth
- 2 stalks Thai basil (leaves)
- To decorate (optional)
- Banana leaf
Preparation steps
1.
Heat the oil in a wide pan. Fry the pumpkin, onion, ginger and garlic over a high heat for 2-4 minutes, stirring. Sprinkle the sugar over and let it caramelize slightly.
2.
Pour in the lime and orange juice. Add the broth and bring to a boil. Cover and simmer over a low heat for 12-15 minutes, until the pumpkin is cooked but still firm.
3.
Just before serving, stir in the Thai basil leaves. Season with salt and pepper.
4.
Arrange the pumpkin casserole in bowls, which may be decorated with banana leaves.
