Cheese pumpkins are a recent discovery that, sadly, taste absolutely nothing like cheese. Apparently, it gets its name from the off-white outer skin that some believe resembles a wheel of cheese. It is a multifaceted squash, having many uses in cooking and baking. I like to roast pumpkins in a water bath at 400ºF for about 2 hours. Then I either scoop out the flesh for for puréeing into soups and pies, or slice it cleanly away from the skin and into cubes that I can toss with pasta or mixed vegetables.
If you have any leftover after making all the usual seasonal dishes, I encourage you to try this relish. It pairs wonderfully with chicken kielbasa, veggie burgers and pork chops. Incorporate it into a cheese platter. Or mix it into deviled eggs. Wherever you use pickled products this lightly sweetened tangy relish will work nicely.
2 tablespoons extra virgin olive oil
1 small all purpose yellow onion, diced
2 cups roasted pumpkin, small-to-medium dice
1/4 teaspoon ground ginger
1/2 cup apple cider vinegar
2 tablespoons brown sugar
salt and pepper to taste
Heat the oil in a saute pan over medium-high. Cook the onion until it turns a light golden brown, about 20 minutes. Add the pumpkin, ginger, vinegar and sugar. Turn the heat to low, cover the pan and simmer for 15-20 minutes, or until the liquid is absorbed. Stir in the salt and pepper to taste. Remove from heat and allow to cool. Transfer to an airtight jar and refrigerate for at least 24 hours.
Yield: 1 cup