- 1 small pumpkin (about 1 kg with the peel)
- 3 cloves of garlic
- 3 Tbsp Extra Virgin Olive Oil
- 1 handful of fennel seeds (about 2-1/2 Tbsp)
- Salt to taste
- Hot red pepper flakes, optional
Clean the pumpkin and remove the peel and seeds (set aside the seeds for another use!), then cut the pumpkin into small pieces.
As soon as the garlic begins to fry, add the red pepper flakes (optional), the diced pumpkin, fennel seeds and season with salt, then cover with the lid.
At this point, cook the pumpkin covered for about 15 minutes on simmer, until soft when pierced with a paring knife. Serve immediately and enjoy!