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
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.