Greek cuisine · Vegetable Dishes

Kolokitha Kokkinisti

Pumpkin cubes braised soft in tomato sauce with onion and fresh mint, rounded off with olive oil.

Ingredients · for 4 servings

• 1 kg Hokkaido or butternut pumpkin
• 2 onions
• 3 garlic cloves
• 1 can chopped tomatoes (400 g)
• 1 tbsp tomato paste
• 1/2 bunch mint
• 1 tsp sugar
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the pumpkin, halve it, remove the seeds and cut into roughly 3 cm cubes; peel butternut, but Hokkaido can keep its skin.
2. Finely dice the onions, slice the garlic, and roughly chop the mint leaves.
3. Heat the olive oil in a wide pot and sauté the onions over medium heat for 6–7 min. until translucent, adding the garlic in the last minute.
4. Stir in the tomato paste and fry for 1 min., then add the tomatoes, sugar and 150 ml water and simmer uncovered for 5 min.
5. Fold in the pumpkin cubes, season with salt and pepper and braise covered over low heat for 20–25 min., stirring only gently, until the pumpkin is soft but not falling apart.
6. Remove the lid, let the sauce reduce for 5 min., stir in the mint and serve lukewarm with white bread and feta.