Recipe for Pumpkin and Cauliflower 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
500 gm Pumpkin or other orange squash e.g., de-seeded, peeled butternut, and chopped coarsely (1lb)
1/2 lrg Cauliflower, broken into small florets
1 lrg Onion, chopped coarsely
4 x Ripe tomatoes, skinned and chopped, or a 230g (8oz) can of chopped tomatoes
1/4 tsp Ground turmeric
A pinch of chilli powder
Instructions:
Instructions: 1. Heat the olive oil in a large saucepan, add the pumpkin or squash, cauliflower and onion and fry for about 3 minutes.

2. Add the tomatoes and spices and season with salt.

3. Cover and simmer for about 20 minutes or until all the vegetables are soft, stirring occasionally.

NOTES : In this winter vegetable dish, the pumpkin or squash almost disintegrates to make a rich sauce for the more substantial cauliflower.

Originally, saffron would have been used, instead of turmeric, to give the dish extra colour and flavour. Saffron is still grown in parts of Italy, mainly in Abruzzo.

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