:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/VA30BCj6rwfmQ-jUDdK1/a36221274a6f6396e7312cc845beee.png "Pumpkin sweet and sour prepared")
Source: margouillatphotos via iStockPhotos
Pumpkin sweet and sour prepared
I can still remember the first time I prepared pumpkin sweet and sour. At a dinner with friends, I put this dish on the table and it was an instant hit. A beautiful Hokkaido squash serves as the base for this exotic sweet and sour dish. Perfect for fall and full of delicious spices. It's surprisingly easy to prepare and will impress your guests.
Ingredients
- 1 Hokkaido squash
- 100 g sugar
- 200 ml vinegar
- 1 onion
- 2 cloves of garlic
- 1 Piece ginger
- 2 Tablespoon soy sauce
- salt and pepper
- 2 Tablespoon oil
- 150 ml water
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Directions
To cook the pumpkin sweet and sour recipe, first cut the pumpkin into bite-sized pieces. I leave the peel on, because it is edible in the Hokkaido pumpkin and provides additional nutrients.
Peel and finely chop the onion and garlic. I also grate the ginger to get the maximum flavor.
In a pan, heat the oil and then sauté the onions, garlic and ginger until golden brown and nicely fragrant.
Add the pumpkin and sauté briefly with the spices.
Add the sugar, vinegar, soy sauce and water to the pan and stir well. I let the sugar dissolve completely before putting the lid on the pan. Then simmer on medium heat for about 20 minutes.
Season to taste with salt and pepper. When the pumpkin is soft, the dish is ready.
I like to serve the pumpkin sweet and sour with some basmati rice. It's the perfect dish for a cozy evening at home and a real treat for pumpkin lovers!
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