It’s finally pumpkin time: I love it so much! Today I would like to share a recipe with this colorful seasonal vegetable, which will help us to prepare a cream, also using its peel. We do not always wonder if the peel of some vegetables can be cooked, and we generally discard it. With this preparation you will see the possibility of using also the external part of the pumpkin. We will complete the dish with stems of kale. Usually when I buy some leaves of kale I find the refrigerator a little bit ‘”crowded”, in fact, its leaves are large and long. The stalks are the hardest part, so I find it practical to cut them immediately and get two benefits: a less “crowded” refrigerator ☺ and well cooked stems that require a different time to be ready, than the leaves.
Ingredients (for 4 people):
- Butternut squash 300 gr
- Its peel
- 1 potatoe
- ½ onion
- 12 kale stems
- 4 handful of millet
- vegetable broth 1 lt
- curry q.s.
- extra virgin olive oil q.s.
- salt q.s.
- Turn on the oven at 180°C/356°F.
- Wash the stalks of kale and cook them in boiling water for 5 minutes.
- Cool them down quickly to keep the bright green color they will give out.
- Put them on a baking sheet with some extra virgin olive oil and salt; cook in oven for 10 minutes : they will dry out and become a bit crunchy.
- Bring to boil the vegetable broth and cook the millet for about twenty minutes; drain it and put it aside.
- Now take care of the pumpkin cream: wash the pumpkin thoroughly; clean it and keep aside 300 gr of pulp and its peel.
- Finely chop the peel, cut the pumpkin into cubes; peel the potato and cut it into cubes; finely chop the onion.
- Lightly fry the onion in a deep pot with a thick bottom, add the vegetables, 1 coffee spoon of curry powder and cover with the vegetable broth; bring to a boil and cook for about twenty minutes.
- Add salt and blend the cream, removing broth in excess; add the millet and serve with kale.