From pumpkin soup and pumpkin pie to Halloween pumpkin cake and pumpkin spice latte (we know you have a weak spot for it too!), seeing the vibrant orange color of pumpkins officially signifies that the fall season has arrived!
The fall season is that one time of the year that most people eagerly anticipate, having escaped from the sometimes unbearable summer heat and looking forward to the Christmas festivities.
Here is a classic pumpkin recipe, usually found around the imposing mountains of Nafpaktos. This pumpkin recipe might seem plain, but let us tell you, it is absolutely delicious, and it celebrates the region’s production: ripe pumpkin, fresh chestnuts from the surrounding area’s forests, and olives of the famous local varieties of Agrinio or Ladolia.
Pumpkin with olives and chestnuts: a Greek fall season favorite
Print RecipeIngredients
- 3 lb (1.5 Kg) pumpkin
- ½ cup olive oil
- 2 bay leaves
- 4 spring onions
- 3 cloves of garlic
- ½ small chili pepper
- 5.3 oz (150 gr) peeled chestnuts
- 7.1 oz (200 gr) green and Kalamata olives without pits
- 1 tsp salt
- ½ tsp pepper
Instructions
- Cut the pumpkin lengthwise into thick slices, peel it, and then cut the flesh into large cubes.
- Place the pumpkin pieces in a larger pot so that there is still room in the pot.
- Peel the chestnuts (see tip #1).
- Chop the onions.
- Add all ingredients in the pot over low heat and finally pour the oil over it .
- Cook for about 40 minutes over medium heat until the pumpkin is soft.
Tips:
- If the chestnuts are raw, cook them until they soften. If they are precooked, throw them in the pot and cook for 1-2 minutes.
- If you wish to make it spicier, use a whole chili pepper instead of ½.
