Name: Pumpkin with speck and apple
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 6
Ingredients: 650 gm butternut pumpkin (about ½), cut into 5mm pieces; 220 gm (1 cup) white sugar; 80 ml (1/3 cup) red wine vinegar; 1 tsp brown mustard seeds; 6 green cardamom pods, cracked; 2 tbsp olive oil; 1 onion, finely chopped; 100 gm speck, cut into 1cm pieces (see note); 5 sage leaves, coarsely chopped; 3 Jonathan apples, peeled and finely diced; To serve: smoked sausages

Pumpkin with speck and apple

Australian Gourmet Traveller recipe for pumpkin with speck and apple.

Serves 6

Prep

12M

Cook

20M

Total

32M

This sweet and sour combination is well matched to the rich smokiness of Eastern European-style sausages.

Ingredients

650 gm butternut pumpkin (about ½), cut into 5mm pieces

220 gm (1 cup) white sugar

80 ml (1/3 cup) red wine vinegar

1 tsp brown mustard seeds

6 green cardamom pods, cracked

2 tbsp olive oil

1 onion, finely chopped

100 gm speck, cut into 1cm pieces (see note)

5 sage leaves, coarsely chopped

3 Jonathan apples, peeled and finely diced

To serve: smoked sausages

Method

Main

1.Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 1 minute, then drain and set aside.

2.Combine sugar, vinegar and 250ml water in a wide-based saucepan, bring to a gentle simmer, add pumpkin and spices and cook, gently shaking the pan occasionally (be careful not break up pumpkin), until liquid is thick (10-15 minutes).

3.Meanwhile, heat oil in a frying pan, add onion, speck and sage and sauté until onion is soft and speck is golden (4-5 minutes). Add apple and cook until apple is just tender (3-4 minutes). Add mixture to pumpkin and gently combine. Serve with smoked sausages such as kransky or bockwurst.