Pumpkin Pisto Recipe | Spanish Side Dish

Ingredients

• 800g peeled and seeded pumpkin or squash (roughly 1.2kg weight before preparation), cut into 2cm chunks
• ½ tsp fine sea salt
• 6 tbsp olive oil
• 1½ large or 3 medium onions, roughly chopped
• 1 red pepper, seeded and cut into 1cm chunks
• 2 garlic cloves, thinly sliced
• 4 bay leaves, preferably fresh
• 1½ tsp finely chopped fresh rosemary
• 1 tbsp chopped fresh oregano or marjoram
• a few grates of nutmeg
• ½ tsp ground cumin
• 12 tbsp (180ml) passata or fritada (Spanish tomato sauce)
• 2 tbsp sweet red wine vinegar, such as Cabernet Sauvignon (or use any good-quality red wine vinegar and a pinch of sugar), mixed with 4 tablespoons water
• 2 tbsp pine nuts, lightly toasted