Spiced pumpkin
Serves: 8
Prep time: 15 minsTotal time: 
Recipe by Bruno Loubet / Recipe photograph by Kate Whitaker
Spiced pumpkin
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
122Kcal
Fat
8gr
Saturates
1gr
Carbs
10gr
Sugars
6gr
Fibre
3gr
Protein
2gr
Salt
0gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 6 tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp dried curry leaves, chopped
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 6 garlic cloves, peeled
- 1 red chilli, chopped
- 900g pumpkin or butternut squash, peeled, deseeded and diced
- 1½ tbsp lemon juice
- ½ tsp caster sugar or honey
- handful of pomegranate seeds, to serve
- handful of flat-leaf parsley, chopped, to serve
Step by step
Get ahead
Prepare to the end of step 4 up to a day ahead; reheat to serve. The cooked pumpkin can be frozen.
- Heat the oil in a frying pan. Add the onion and sauté for 10 minutes. Add the curry leaves, mustard and cumin seeds; fry for 1 minute. Crush the garlic and chilli to make a paste, add to the pan; stir-fry for a few seconds.
- Mix in the pumpkin; season. Reduce the heat and cook, covered, for 15-20 minutes, stirring every couple of minutes until the pumpkin is soft.
- Add the lemon juice and sugar or honey; cook for 5 minutes, stirring.
- Mash or crush the pumpkin, adding a little water if it seems dry; season.
- Sprinkle over the pomegranate seeds and parsley before serving.
