October couldn’t wrap up without a pumpkin recipe!
I started dating E ten years ago. During those first months of courtship, he made sure I knew that he could cook. Pastas? Check. Steaks? Check. Composed salads? Oh, please. A whole Thanksgiving feast? That too. This year, E took off most of the month of September off from work, and on several days I came home to find dinner waiting for me. Just when I was getting used to arriving to a tasty meal, it was time for him to head back to the office.
One of Eduardo’s favorite cookbooks is Tyler Florence’s Stirring the Pot. Two recipes he made while on vacation were standouts: the veal piccata and this chicken and pumpkin green curry. The original recipe calls for braising duck and pumpkin in coconut milk, ginger, and cinnamon and then combining it with green curry paste, cilantro and lime juice. Since duck is not easily found at Puerto Rico supermarkets, he swapped it for boneless skinless chicken thighs. This is a tried and true substitution: chicken thighs are gamey enough to stand to sweet flavors.
Instead of regular pumpkin, we used calabaza , also known as West Indian pumpkin. Calabaza is a large winter squash, with firm texture and sweet taste that similar to acorn and butternut squashes.