We went savory with the sugar pumpkin this past market day, using just a few ingredients to make a really quick and easy stir fry/saute dish using produce from all three of our produce farmers. The sugar pumpkin was from Kelly’s Farm, the kale and onion from Farmer Dave’s, and the lemongrass was from Flats Mentor Farm. The toughest part was peeling and cubing the pumpkin, but it was made easier by using this handy trick. In looking around online, I found this technique that also looks easy as well as as quick or more so. In any case, this simple dish was a winner, with one youngster coming back for seconds and thirds of the samples, and a woman telling me that, although she hates vegetables, she liked this dish! Note: You can use any hard squash in this recipe, but I think the sugar pumpkin’s unique taste and firm texture is a winner here.
Sugar Pumpkin and Kale Sauté with Garlic, Onion, and Lemongrass
- 3-4 Tbsp olive oil
- 1 medium onion, chopped
- 2-3 regular size or one really big clove of garlic, minced to make a heaping Tbsp or more, to taste.
- 2 Tbsp or more to taste of minced lemongrass*
- 3 -4 cups chopped sugar pumpkin, 1-inch cubes
- 2 cups (or more if desired) chopped kale
- Salt and/or ground blank pepper to taste
Heat oil in a sauté or frying pan and add the onion, garlic, and lemongrass and cook for 1-2 minutes on medium heat until very fragrant.
Increase temperature to medium high and add chopped and peeled sugar pumpkin. Continue cooking until pumpkin is starting to get tender, 7-8 minutes. Add chopped kale and cook until all is tender. Season with salt and pepper as desired.
Click HERE to learn all about lemongrass and how to prepare for cooking.