Village Meat Soup _ Vegetable Stuffed Cabbage for Winter 🥩🥬

Stop baking pumpkin! Fry it like this for an easy one-pan dinner that stays crisp outside and creamy inside. Roasting sweet pumpkin or butternut squash in the oven takes forever, so I make this caramelised pumpkin recipe right in a skillet instead. Sear even cubes on high heat in olive oil and butter until golden brown, season with salt at the very end so they do not steam, and set them on a plate.

Sliced onion and sweet red bell pepper go into the same pan to soak up the browned butter, followed by chopped toasted almonds for a nutty crunch. Whisk grated garlic, honey, mustard, smoked paprika, Italian seasoning, and fresh lemon juice into a quick honey-mustard garlic glaze. Once the sauce bubbles in the skillet, fold the golden pumpkin back in and top with fresh parsley - a relaxing ASMR cooking meal for a cosy autumn evening!

In this video, you will learn:
How to sear pumpkin cubes in olive oil and butter for a caramelised crust
Why salting pumpkin at the end of frying keeps it from turning mushy
How to make a quick honey-mustard garlic glaze with toasted almonds in one pan

🛒 Ingredients:
Hokkaido pumpkin (or sweet butternut squash)
Olive oil
Unsalted butter
Yellow onion
Red bell pepper
Whole almonds
Fresh garlic
Natural honey
Mustard
Salt
Smoked paprika
Italian seasoning (or dried thyme)
Black pepper
Fresh lemon juice
Fresh parsley