Me: “Oh gosh I’m stuffed, I ate too much”
Hubby/Sister/Brother/Mum/Dad: “Me too!! Why didn’t you stop when you were full?”
Me: “Because it tasted so good, I kept going back for more”
This is a common conversation between the family following each meal at my parents house. My mum is known for cooking for an army. It’s the Wog thing to do! What should be a simple dinner for the 7 of us when we’re altogether every Wednesday night usually involves a spread fit for a King, lavish by all means with servings that could easily feed 20.
Loosening of belts and buttons is a common occurence. So is the following conversation:
Me: “I don’t think I could fit another ounce of food in my mouth”
My sister: “Oh maybe something sweet though in about half an hour?”
Me: “Oh gosh no, are you serious? I’m stuffed!!”
10 seconds of consideration later:
Me: “hmmmm maybe just a little something sweet!!”
And so we raid the fridge and freezer. Belly’s singing, sweet tooth’s crying out for attention.
My Mum’s pretty good at whipping up a dessert within a short time span using whatever is on hand. My Dad on the other hand criticises us all for being a ‘Pis Boghas’ which translates from Armenian to English as ‘Dirty Appetites’ and angrily walks away.
So it came as a great surprise when my Dad entered the kitchen last week after our family dinner, pulled out a pumpkin and a packet of walnuts from the freezer (if you weren’t already aware of this, a great trick to keep your nuts fresh is storing them in the freezer) and proceeded to make us all a wonderful sweet dessert, using 3 ingredients! Pumpkin, sugar and walnuts
Babas Sweet Pumpkin with roasted walnuts
- 2 kilograms pumpkin
- 2 cups of sugar
- 150 grams crushed walnuts
Peel and dice the pumpkin and place it in a saucepan, cover with the sugar and cook on high covered for 25 minutes. Do not add water. The important thing here is to make sure you add the pumpkin first so it sits on the bottom of the saucepan and add the sugar on top.
When the pumpkin has softened but is not completely mash, it will release its water that has now, combined with the sugar, turned into a syrup.
Transfer the pumpkin and syrup to a shallow baking dish and grill it on high for 10 minutes till the tips caramelise and go crispy.
Serve the caramelised pumpkin along with the sugar syrup while still warm, sprinkled with crushed walnuts on top.
Your family and my family could be related!
We would even enjoy pumpkin like this with maybe a little less sugar with our meal.
Have a super weekend.
🙂 Mandy xo
oh it’s sickly sweet but oh so good!! You have a fab weekend too Mandy 🙂
There is always space for dessert 🙂
Always, every single time!!
This looks fantastic! We love pumpkin in our house! I’m going to revisit this recipe in October…
Thanks so much!! I forget that it’s now Spring on the other end of the world!!
I doubt there’s an easier way to prepare pumpkin — nor more delicious. I have to try it this Fall. Thanks, Lisa.
True that, John!! It’s certainly delicious and easy indeed 🙂
I used to say I have a separate stomach for dessert. There’s always room!
Me too!! Always room, always!!
I am drooling…what a brilliant way to serve pumpkin!
Oh my!!! Oh my, oh my, oh my!
Oh My indeed! It’s so yummy 🙂
I adore pumpkin and it is delicious in desserts. I love the combination of walnuts here. A really nice dessert indeed!
Thank you Alida, they certainly are a great pairing 🙂
My BIL married an Italian and whenever she had a family function we were always invited. I’d never seen so many dishes and so much food and yes, I learned to wear loose floaty dresses. That’s a great tip about the nuts – mine go off in the pantry so quickly xx
Armenians are exactly the same!! Yep, I store all nuts, almonds, cashews, salty or not in the freezer. They keep so well for so much longer and strangely they don’t completely freeze, so you can take a handful out of the freezer and eat it on the spot without hurting your teeth 🙂
I love a man who cooks!! ..c
Ha! Me too, if only my husband could take note 😉
Hehe stop when we are full? Surely not? I’d love to be able to have that sort of restraint 😛
So would I Lorraine, so would I!!
What a delicious way to serve pumpkin. I too keep my nuts in the freezer.
“dirty appetites” love that expression 🙂
Ha! You know, I never really thought about the translation literally, but after I posted about it, it makes me laugh every time I hear it now!!
That is both a dangerous and yet a healthy ( kind f ) dessert. I’d love it with pistachios too. You must have been very surprised that he had that up his sleeve!
Very surprised!! Pistachio’s would be most delicious too! Thanks Tania 🙂
Stopping when I’m full means I miss out on a lot of food 🙂 I LOVE your dad’s dessert!
I suspect I have a dirty appetite too. I’d fit right in on Wednesday nights.
haha Maureen it should be widely acceptable to eat dessert first, then mains and finally if there’s room, the entree 🙂 problem solved
What a great recipe! I will definitely have to give it a try!
Thanks so much! Definitely do, it’s most delicious 🙂
I love family feasts, we always eat to much as well. Nothing was allow to be wasted so we would eat until our plates cleared and if we took more we had to eat it all too. The pumpkin and walnut dessert looks really delish.
I feel the love! Now that’s what makes GREAT family dinners! What a sweet dad 🙂
I must make this one day – so honest, looks delish!
chow! Devaki @ weavethousandflavors
Thanks Devaki, it really did come as a surprise!