The pumpkin of Guyana is not the same as the American pumpkins you find at the grocery stores in the United States. If you are lucky to live near a Caribbean or Guyanese market you can use those in the recipe. however, since I live where that is not possible, I generally use butternut squash which works really well. Guyanese pumpkin is a sweet and spicy dish. It is simple to make, but can take a long time. You can make an easy, quick version of this recipe in the Insta-pot or take bit more time to cook it on the stove.
Guyanese Style Pumpkin
- 1 Guyanese pumpkin or 2 largee butternut squash, peeled, seeded, and chopped well.
- 2 cups water to cover
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin seed
- 1 tbsp garam masala
- 1 tbsp brown sugar
- 1 tsp cinnamon or 1 inch cinnamon stick
- 1 tsp cumin
- 1-2 whole hot peppers
- Step 1 Peel and seed butternut squash, then chop into small pieces.
- Step 2 Put some oil on the bottom of a cast iron frying pan or stockpot and heat until shimmering.
- Step 3 Add the onion, garlic, and cumin seed and fry until fragrant.
- Step 4 Add the pumpkin/squash and fry to caramelize and seal (about 3 minutes).
- Step 5 Fill the pan/pot with water until squash is just barely covered.
- Step 6 Bring to a boil and then reduce heat. Add spices and sugar, cover, and simmer until squash is soft, about an hour. Stir occasionally.
- Step 7 At this point, the squash should be absorbing the water and turning into a mash. Continue to stir the pumpkin until it is well combined with the water. Taste the pumpkin at this point and if it is getting spicy you can remove the hot peppers. Continue to simmer until thick, another 10 minutes
- Step 8 it will be a little less thick than mashed potatoes when fully cooked.
- Step 9 Serve with roti or rice while still hot. It also makes for a good Guyanese breakfast with bakes and egg.