Adapted from Simple in Season’s Liberian Pumpkin recipe.
A brief note on the name of this dish. Quickly reading through the recipe, I read it as “Libertarian” (politics must have been on my mind), but Ryan later pointed on that in was, in fact, “Liberian.” Slight difference. However because this dish is slightly renegade (hot sauce and squash!), I’m going to stick with libertarian. This dish wants small government, dammit!
I liked this dish; I didn’t love it. However, it will be made again because it’s super easy. The most time consuming aspect of it is the chopping. Anytime I have to chop a squash I get a little suicidal. In fact, there is a pumpkin sitting on my butcher block that is the bane of my existence for that very reason. I know–I should deal with it, but even thinking about it totally exhausts me. Lucky for me, I received a smaller, more manageable butternut squash in my vegetable box this week that worked quite nicely.
Liberian (aka Libertarian) Pumpkin
- 2-3 cups of pumpkin or butternut squash – peeled and chopped into 1 inch pieces
- 1 onion – chopped
- hot chili peppers/hot sauce (I used the hot sauce and way too much for me, just enough for Ryan)
- 1 cup of broth
- 1 cup of browned sausage – cubed (Ryan actually made sausage, but you don’t have to be this fancy)
Directions
- Cook sausage in large saucepan (I used my beloved cast iron pan, which is pretty much my only pan) until brown. Remove.
- In the same pan, cover and cook pumpkin, onions, and peppers in 2-3 tbsp of oil (I used the same pan as the sausage, using the oil, therefore being thrifty and awesome) until the onion is transparent and the pumpkin soft (I cooked mine too long, notice the “fuzzy” looking squash in my photo).
- Add broth and cook covered for another 10 minutes.
- Add sausage and cook uncovered until most of the liquid has evaporated (I’m a sauce-addict, so I left a little more liquid than required).
- Serve over rice or thin pasta. We had it over rice last night, but this afternoon, for lunch, I got lazy and served it as is. Ryan didn’t utter the word “renegade” once while eating as is, so I guess it wasn’t quite as libertarian as I originally assumed.
Cheyenne Vyvyan is a blogger and mom based in Revelstoke, British Columbia. This recipe was crossposted here and her blog, Happiness Like Bread–a chronicle of her adventures in attempting to eat “seasonally, locally, and deliciously.”
