Americans covet pumpkins almost as much as apple pie. A cozy, nostalgic autumn vegetable linked to Halloween, Thanksgiving, and maybe even lingering on to Christmas. Ironically, the pumpkin isn’t native to North America, but rather Central America debuting some 7,500 years ago. Eventually making its way North, the first pumpkin recipe dates from the late 1600s. While it wasn’t pumpkin pie, the diced, slow-cooked and spiced mash was heralded as a delicious side. Here’s a modern uptake on John Josselyn’s original recipe, served alongside the Slow-Cooked Balsamic Chicken from our cookbook.
Please note you will need a slow cooker & food processor for this recipe.
In a small bowl, add chicken broth, vinegar, brown sugar and garlic, whisking, until combined.
In a separate small bowl, add basil, salt, oregano, rosemary, thyme, black pepper and red chili flakes, stirring, until combined.
Set aside.
Arrange chicken in a single layer in the crock of the slow cooker.
Pour vinegar mixture over chicken.
Sprinkle herb mixture over chicken, until a crust-like coating is formed.
Cook covered on low for 6 hours or until internal temperature reaches 165 degrees.
Remove chicken from juices before serving.
While slow-cooking…
Preheat oven to 425 degrees F.
Line a rimmed baking sheet with parchment.
Arrange pumpkin on prepared baking sheet in a single layer.
Brush with olive oil.
Roast for 30 minutes, until tender.
Let cool, then remove skin.
Using a processor, blend pumpkin, tahini, lemon juice, garlic, cumin, salt, paprika and pepper, until creamy.
Serve warm with Balsamic Chicken.