You know how I said I’ve had a big thing for caramel going on recently? Well, if that’s the case then I’ve had a ginormous thing for peanut butter…..forever! Seriously, pb never goes out of style.
Now pumpkin on the other hand, pumpkin is probably one of the most season specific ingredients there is. That’s got to be why we all love it so much, because pumpkin isn’t all that great by itself. Hey, I’m not knocking pumpkins, I totally love them. They’ve got it all when it comes to epic color, sweet or savory versatility in recipes, capability of being record-breaking sizes, looking great when carved into faces, and being vastly available in the Fall. But come on, would you just eat a bowl of plain ol’ pumpkin puree? No, they require a lot of flavoring up to be the yummy flavor we all think of when we hear the word. In fact, pumpkins popularity is kind of riding on the back of all the spices used to help it out. That doesn’t seem very fair, pumpkin is basically a diva veggie.
Since we’re on the subject of pumpkins, I want to introduce you guys to my little pal for the next few weeks (at least until Thanksgiving rolls around or he starts to age. Whichever comes first). Meet the cutest little zapallo (zuh-py-yo) that you’ve ever seen, Paxton. I know my little Paxton looks like your everyday pumpy-kin but he’s actually a genuine South American cousin to the orange squashes that are typical for Autumn time on most of the planet.
For those of you who may be new to the blog or who missed my grumblings about not having pumpkins here, yeah, they don’t grow them in Chile. At least not in my area and as far as I know, not at all. They do have their zapallos though and they’re usually very green. That’s why Paxton is so special, he’s a nice shade of I-really-want-to-be-orange. I think he’s trying to be rebellious and mimic his North American cousins cause he thinks being a zapallo is so not cool. I feel ya Paxton. I was so was so excited when my mom brought him home for me, she’s the best!
I think I just may have to try giving him a face eventually but I’ve never had success on carving zapallos. They are so much tougher skinned than a pumpkin and I’m a little bit attached to my currently un-scarred face so I’ve been kind of scared to try after my first (dangerous) attempt. I think since Paxton is small he might go easy on me though. We’ll see.
So pita tacos, right! Okay, if you haven’t already figured this out, I love curry, a lot and then some. It’s not the most popular flavor with my whole fam though, so I don’t make it as much as I’d like. This is one of my faves though. Something about the way the peanut and curry taste together is so addictive.
I made a bazillion pitas the other night for Mexican tacos (So stinkin’ good you guys! Should I blog them sometime?) but I wanted to use the leftovers for something that I thought was more fun to share. These are amazing and you need to make them….and that’s all there is to say. Oh, and what are your thoughts on Paxton? Should I jack-o-lantern-ify him?
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 medium zucchini, cubed
- 1 cup white button mushrooms, sliced
- 1 cup vegetable broth
- 1/4 cup creamy peanut butter
- 1 cup pumpkin puree
- 1 cup cooked garbanzo beans
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 teaspoons curry powder
- 1 teaspoon paprika
- salt and pepper to taste
- pomegranate arils and roasted peanuts for garnish (if desired)
- 5 - 6 large pita breads
- Heat oil in a large skillet over medium high heat and add garlic, onion, and zucchini. Cook, stirring often, for 7 to 8 minutes until zucchini is very soft. Add in mushrooms and cook for another minute then reduce heat to medium low and add broth, pumpkin, and peanut butter to pan and stir until peanut butter is melted. Add garbanzos and spices and mix well then cover and simmer for 10 to 12 minutes then season with salt and pepper to taste.
- Serve curry wrapped in pitas with pom arils and peanuts on top, if desired.