Instructions

Peel pumpkin and remove seeds. Peel chives, been careful not to cut too far up the stalk, to avoid removing the part that holds the layers together. Cut into cubes or sticks, to your taste, or according to whether it is going to be served as an appetizer or as garnish to a dish. Heat the oil briefly in a Magefesa pan and confit onions, garlic cloves, fennel skins, peppercorns and cardamom for 5 minutes. It’s important to pay attention to temperature so that they don’t fry. Add seasoned pumpkin and cook for 3 to 4 minutes. Pour in cider vinegar and white wine. Let cook over low heat without letting it boil too much. Cooking time should be adjusted it to the size of the pumpkin, to give it the desired texture, al dente. For best results, let stand at least 48 h before serving. This pumpkin recipe can be used as an appetizer at your Halloween party or as a side dish to any roasted Thanksgiving turkey.

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