Pumpkin & Tomato With Feta & Olives
Pumpkin & Tomato with Feta & Olives
By Chadwick Boyd
PHOTO Tom Eberhart-Smith
A Peculiar-but-Incredible Combo
Pumpkin is a lot more versatile than most folks think. Like my good friend Sarah Frey of Frey Farms says, "don't carve, cook." I fully agree.
This dish is inspired by my Mama’s love of olives and feta cheese. I usually use a jar of our family’s homemade canned tomatoes, but canned San Marzanos are great also. Fresh marjoram is the most underappreciated and underutilized fresh herb in my opinion; it complements the pumpkin and tomato wonderfully. While pumpkins aren't readily available year round, you can use butternut, delicata or acorn squash – though they will take less time to cook so adjust accordingly.
Chadwick’s Checklist
What you need to know before you cook.
- Have pumpkin peeled and cut into 1/2" slices before cooking.
- A large Dutch oven or heavy-bottomed pot is best for stewing all ingredients.
SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 1 hour
Ingredients
2 lbs. pumpkin, peeled and cut into ½” slices (usually a 3-3½ lb. sugar pumpkin works)
3 tablespoons extra-virgin olive oil
4-5 garlic cloves, peeled and finely chopped
28 oz. whole peeled tomatoes
1 teaspoon Kosher salt
⅓ cup pitted Kalamata olives
4-5 oz. French feta cheese (or other soft feta)
1½ tablespoons fresh marjoram leaves
Freshly cracked black pepper to taste
Directions
Heat a Dutch oven on medium-high for 2 minutes. Add the olive oil and wait until it shimmers, 2 more minutes. Place as many pieces of the pumpkin cut side down in the oil. Cook for 10 minutes, turning with tongs, to caramelize all the sides.
Add the tomatoes, garlic and salt. Stir with a wooden spoon. Cover slightly. Continue cooking for 20-30 minutes until the pumpkin is tender with a knife. Break up the tomato pieces with the backside of the wooden spoon. Take off the heat.
Transfer to a large platter. Layer the feta cheese and olives on top. Finish with the marjoram. Add black pepper to taste.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Use squash instead of pumpkin if you're cooking this off-season. Adjust cook time accordingly: certain squashes tend to soften more quickly.
- Feel free to substitute in fresh oregano or thyme for marjoram.
Copyright © 2020 Lovely & Delicious Enterprises, Inc. All Rights Reserved.
