When we really stop to think about it, many local, native ingredients are used in everyday cooking around the world. Eggplants, onions, garlic, tomatoes- are all found in Mediterranean cuisine. Squash is a vegetable found in local markets and is so versatile. Chef Luis Chikiamco shares his hearty comfort food using a delightful combination of squash and tinapa.
- 100 grams fusili pasta
- 50g pumpkin
- 3g chili flakes
- 60g vegan butter
- 70g tinapa (optional)
- 25g honey
- 1 sprig sage or rosemary
Cook fusilli pasta according to instructions.
Cut pumpkin into small slices.
Boil the pumpkin in salted water for about 3 minutes or until tender.Set aside.
In a pan, melt vegan butter until brown. You will notice a nutty flavour and browning of the milk solids.
Add you shredded tinapa, pumpkin, chilli flakes and honey. Note- can be made without the honey if you prefer.
Toss in your pasta and garnish with a few sage or rosemary leaves.