Cocktails & Zucca with Canal House
Here at terrain, we eagerly await each installment of Canal House Cooking, the linen-bound culinary chronicle from chef Melissa Hamilton and photographer Christopher Hirsheimer. Every seasonal volume arrives overflowing with tempting recipes from their daily collaborations, rooted in a laid-back fusion of European and American classics. Tomorrow, at our annual open house in Glen Mills, we'll welcome Chris and Melissa for holiday cocktails to celebrate their latest publication, Canal House Cooks Every Day. In preparation for their visit, we asked the duo to share a favorite fall recipe and they offered these easy instructions for a savory pumpkin dish inspired by their travels in Italy and perfect for the Thanksgiving table.
For more information and to join us for cocktails tomorrow, click here.
Canal House Zucca *Cut off the pumpkin peel, remove seeds and strings, and cut the flesh into 1-inch cubes. Store the pumpkin cubes in a plastic bag in the fridge, so they are ready to go when you want to cook them.
Heat ¼ cup extra-virgin olive oil in a heavy skillet over medium heat. Add 3 cloves crushed garlic and sauté until golden, then remove them from the skillet. Add 2 or 3 cups of pumpkin, some minced fresh rosemary or sage, a good pinch of salt, and a few grinds of pepper, and cook, stirring every now and then, until the pumpkin is tender, about 20 minutes. Sometimes we serve it with a squeeze of lemon. But sometimes we finish it with a splash of vinegar, a spoonful of sugar, and a handful of chopped fresh parsley and mint.