Editor note: This post has been changed from it's original as I mistakenly thought the dish was called Chutzpah. You can read more about this misunderstanding here.
Feeling particularly pumpkin-y last night, I cooked up a beautiful little blue-tinged pumpkin that I bought a few weeks ago at the Healdsburg Farmer's Market. As has already been established, I am not particularly adept at cooking pumpkins and squashes, so steamed up half for dinner and roasted the other half to make puree for bread or pie.
In debating what to do with the steamed pumpkin, Jason asked "Why don't we make hutspot?"
"Hutspot?" I asked. "Never heard of it."
He explained that it was a dish that his parents made when he was young, and that it usually contained mashed vegetables and butter, and sometimes sauerkraut. Modifying that to remove the butter, we put chicken broth, potatoes, pumpkin, and carrots in the pressure cooker for 30 minutes, took it out and mashed. And what did we get? Hutspot!
It was delicious -- I think it's one of those dishes that really shows off the quality of the ingredients. We had used some outstanding carrots, and the other ingredients were impeccable as well. I am looking forward to trying to make up some chutzpah cakes with the mash this evening.
I served the hutspot with scallops and spinach, as you can see to the left.