Calabaza Guisada – Spanish stewed pumpkin with tomatoes and peppers

 

Every tiny corner shop, no matter the season in every pueblo blanco village in Andulacia seems to have large pumpkin by the counter that black clad veteran village women buy by the slice. I love the Spanish recipes that include pumpkin, and there's a few recipes on here. We Brit's cut faces into Jack 'O Lanterns, illuminate them and then when looking a bit manky, we throw them away, the Spanish on the other hand, eat them, and I like the Spanish more for that.

This dish is like a pumpkin ratatouille, delicious on its own as only peasant dishes are, served with some bread and olives or as a side dish to baked aubergine or any meat, it's even good cold.

A slightly unusual way of cooling this but it works well peel and slice pumpkin, peppers, onion, fresh tomatoes,a carrot, chopped garlic, arrange in layers, add a half teaspoon of cumin, some salt and a bay leaf, cover just with water and gently cook until all is cooked through, no rush, just enjoy the colours, the aroma, and think of a stroll to sit in your favourite Spanish village square, by the fountain listening to the sounds from the bar, a large glass of Rioja in hand and the last heat of an autumn evening invigorating your very soul.