Name: Pumpkin with speck and apple
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 6
Ingredients: 650 gm butternut pumpkin (about ½), cut into 5mm pieces; 220 gm (1 cup) white sugar; 80 ml (1/3 cup) red wine vinegar; 1 tsp brown mustard seeds; 6 green cardamom pods, cracked; 2 tbsp olive oil; 1 onion, finely chopped; 100 gm speck, cut into 1cm pieces (see note); 5 sage leaves, coarsely chopped; 3 Jonathan apples, peeled and finely diced; To serve: smoked sausages

Pumpkin with speck and apple

Australian Gourmet Traveller recipe for pumpkin with speck and apple.

Serves 6

Prep

12M

Cook

20M

Total

32M

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This sweet and sour combination is well matched to the rich smokiness of Eastern European-style sausages.

Ingredients

650 gm butternut pumpkin (about ½), cut into 5mm pieces

220 gm (1 cup) white sugar

80 ml (1/3 cup) red wine vinegar

1 tsp brown mustard seeds

6 green cardamom pods, cracked

2 tbsp olive oil

1 onion, finely chopped

100 gm speck, cut into 1cm pieces (see note)

5 sage leaves, coarsely chopped

3 Jonathan apples, peeled and finely diced

To serve: smoked sausages

Method

Main

1.Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 1 minute, then drain and set aside.

2.Combine sugar, vinegar and 250ml water in a wide-based saucepan, bring to a gentle simmer, add pumpkin and spices and cook, gently shaking the pan occasionally (be careful not break up pumpkin), until liquid is thick (10-15 minutes).

3.Meanwhile, heat oil in a frying pan, add onion, speck and sage and sauté until onion is soft and speck is golden (4-5 minutes). Add apple and cook until apple is just tender (3-4 minutes). Add mixture to pumpkin and gently combine. Serve with smoked sausages such as kransky or bockwurst.

Note Speck is available from select butchers. If unavailable, substitute pancetta.
Notes

Styling by Rodney Dunn

Styling by Vanessa Austin

Ingredients

Method

Main

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