Pumpkin Goulash

Oh, you know what? On Friday it will be 4 years since my very first blog post. Time flies! So fast that I don't even have time to celebrate. Instead, I'll mark the day with one of the most interesting and my favorite vegetables (even though I've neglected it a bit lately), the pumpkin.

I recently came across a butternut squash, which is perfect for pumpkin goulash. To me, butternut isn't very "pumpkiny" in flavor, which is sometimes an advantage, because it doesn't overpower the whole dish. It's delicate and mild. It goes great with tomatoes and bell pepper. I “helped” my pumpkin goulash along with potatoes, and it turned out really filling. It honestly doesn't need any sides at all. You can also skip the potatoes and use only pumpkin. The vegetarian version will be just as delicious.

Pumpkin goulash

Instructions – Pumpkin Goulash:

Melt the butter in a pot, add the diced bacon and the finely chopped shallots, and sauté. Peel the pumpkin and potatoes and cut them into small cubes. Add them to the pot with the bacon. Fry, stirring from time to time. In the meantime, cut up the bell pepper, add it to the pot as well and keep frying. When the vegetables are nicely browned and start to smell wonderful, add the canned tomatoes. Add the bay leaf, allspice, thyme and a little paprika powder, season with salt and pepper to taste, and simmer covered until the vegetables are soft. I like it when the vegetables cook down a little. Season to taste with salt and pepper, add a pinch of nutmeg if you like, and serve as is or with a piece of fresh baguette.

Enjoy!