Indian-Spiced Pumpkin
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Whole Living, October 2010
- Yield Serves 4
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Ingredients
- 1/2 roasted pumpkin Roasted Pumpkin
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon hot red-pepper flakes
- 1/4 teaspoon cumin seeds
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
Directions
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Scrape out flesh from roasted pumpkin.
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In a skillet over medium heat, warm olive oil. Add fennel, cumin, and red-pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and maple syrup. Cook for 1 minute, mashing to combine. Add butter and stir. Serve immediately.
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