This past weekend was the first weekend we had rain in Oakland in a long while - and just in time for the first day of fall. Also this past weekend, my sweetheart surprised me with a pretty ghost pumpkin - so clearly I had to make some kind of pumpkin stew to celebrate. K'um yach means "mashed pumpkin" in Maya; yach' is the word for something that is mashed or kneaded and k'um, as I learned last week, means "pumpkin." This is a wonderfully fragrant, spicy and rich naturally vegan dish cut through with a citric brightness. Perfect for the first days of fall.
makes about 5 cups
- 3 pounds pumpkin or winter squash
- 6 cups water, plus extra as needed
- 1/2 tsp salt, or to taste
- 1/4 cup parsley
- 2 hot green chiles like jalapeños
- 2 limes
Rinse, peel, seed and chop your pumpkin into 2 inch segments. Place the pumpkin in a pot with the 6 cups water and salt. Bring to a boil, reduce to a simmer. Simmer for about 1 1/2 hours or until very tender, adding water as necessary to keep the pumpkin covered. While the pumpkin is simmering, seed and chop the jalapeños, juice the limes and chop the parsley. Drain if necessary and mash in the pot with a sturdy fork. Mix in the parsley, chiles and lime juice, stirring well. Serve hot, garnished with a few leaves of parsley.
The original recipe calls for the squash to be simmered cut into pieces with the skin still on; out of habit I peeled it first. Feel free to try simmering it with the skin on, draining and peeling it after it is tender, then returning it to the pot to mash.
You can save the squash seeds to plant or to use in other recipes.
The original recipe also calls for cilantro, which I always replace with parsley as I have a serious genetic distaste for cilantro. Feel free to use cilantro if you like.
Recipe adapted from Mayan Cooking: Recipes from the Sun Kingdoms of Mexico by Cherry Hamman.