As you've probably noticed by now, I've been doing a lot of braising lately. Instead of being sad about the end of summer produce, I've embraced the best that fall has to offer. This recipe is from Rick Bayless's Mexican Kitchen cookbook. If you can find a mexican pumpkin, great; if not, use a sugar pie pumpkin like I did. A mixture of roasted tomatillos, chipotle, tomatoes and garlic is poured over the peeled, cubed pumpkin and topped with seared onion. Make sure to use plenty of salt and pepper because the pumpkin will release liquid as it cooks and dilute the salsa mixture. The recipe has an optional step of adding some pork, which I skipped since I was serving this as a side dish.
The sweetness of the pumpkin was a nice contrast to the smoky and spicy tomatillo mixture. That being said, this dish was good, but not amazing considering the lengthy prep and cook time. The pork would have probably added another flavor dimension. I think this would also work with a butternut or kabocha squash.