Guyanese Pumpkin

Guyanese Pumpkin is a large gourd with a speckled green, yellow and orange skin. It is similar to calabaza squash (in the Caribbean) and fairytale pumpkin (in the US) are a simple but absolutely delicious way to enjoy pumpkin. In most Guyanese kitchens it is cooked down into a delicious side that can be paired with any protein, the most popular being Guyanese white belly shrimp.

Guyanese Style “Fry” Pumpkin

Guyanese style fry pumpkin or sautéed Guyanese pumpkin is a savory vegetable side dish made with cubes of calabaza squash or similar gourds sautéed with fresh herbs and aromatics. It pairs perfect with a variety of protein and is a great side to Guyanese Dhal and rice.

What You Should Know about this Guyanese Pumpkin Recipe

• Pumpkin takes some time to cook: This recipe is simple, but the pumpkin takes time to cook until tender and then cook down some more until it caramelizes, creating a little bit of sweetness.
• Adjustable: This recipe works well with almost any kind of orange flesh gourd. If you can’t find Guyanese pumpkin or calabaza squash, feel free to use butternut or even kabocha. You can also make this recipe with out without protein. See variation section of this post for suggestions on what protein works best.
• It included Instant Pot instructions. If you have an instant pot you can make this dish with 1/2 the time and effort of the stove top version! I tell you how to in the variations section of this post.

Ingredients for Guyanese Pumpkin

This dish is warm and flavorful and pumpkin is the star ingredient!

• Pumpkin: Peeled and diced. Alternatively, use butternut squash or kabocha squash.
• Sliced Onions: I love the flavor of sautéed onions in pumpkin. You can slice them up or dice them depending on your preference. You can also substitute them with scallions.
• Grated Garlic: I LOVE garlic and will add lots of garlic to ever dish. Grated garlic melts nicely into the dish for a delicious garlicky flavor throughout.
• Salt: Adjust to your taste if needed.
• Oil: Any cooking oil works in this recipe.
• Tomatoes (optional): This may be a controversial addition to this dish, but my mom always adds tomatoes to her Guyanese pumpkin and I do too.
• Dried Thyme (optional): I love to add a bit of Guyanese Thyme to this dish, unless I am making it as one for the dishes for 7 curry. Then I skip the thyme.
• Wiri wiri pepper (optional): For a bit of heat and flavor.
• White Belly Shrimp (optional): Add a bit of protein and texture with some Guyanese white belly shrimp. You can also use salad shrimp, chicken, salt fish, beef or lamb. Honestly any protein works.

See recipe card for quantities.

How to make Guyanese Style Fry (sautéed) Pumpkin

This Guyanese pumpkin recipe is simple and straight forward with only 5 steps. Most of the time is spent peeling and prepping the pumpkin and then waiting for it to cook down until soft.

In a large enough pan on medium heat, sauté the onions, tomatoes and garlic in a little bit of oil. Continue to cook until the tomatoes are soft. Then add the diced pumpkin.

Then add in the salt, dried thyme and wiri wiri peppers (if using). Mix to combine, cover and let steam until the pumpkin is tender.

Continue to cook until the pumpkin becomes a bit mush, then increase the heat to high and cook, stirring often until the pumpkin begins to caramilze (burn a little) and the bottom of the pan gets a little brown (fond). This will help to develop the sugars in the pumpkin and give it a bit of sweetness without adding sugar.

Recipe Variations

Cooking the Sautéed Guyanese Pumpkin in the Instant Pot

To save time and effort, make this simple Guyanese pumpkin recipe in the Instant Pot. Set the instant pot to sauté and when it is hot add the oil. When the oil is hot, cook the onions, garlic and tomatoes until the tomatoes are mushy. Then add the salt, pumpkin thyme and wiri wiri peppers (if using), seal up the instant pot and pressure cook on high for 5 minutes.

Then rapid release the pressure, return the instant pot to sauté and cook for another five minutes to develop the sugars. That’s it, you’ve made pumpkin in the instant pot.

Guyanese Pumpkin and Shrimp

This is the most popular protein variation of Guyanese pumpkin. It is often made with Guyanese white belly shrimp. A very small, soft sell shrimp variety found in Guyana.

To make Guyanese pumpkin and shrimp, before you cook the pumpkin, cook the shrimp in oil for about 1 minute (be careful not to overcook). Then remove the shrimp and set aside. You can season the shrimp however you like, most people just add salt. I like to a a bit of salt, grind garlic, wiri wiri pepper, scallion and cilantro.

Follow the recipe for making the pumpkin, then at the very end add back in the shrimp and mix to combine.

Then mix to combine, remove from the heat and serve.

Other Variations

There are many ways to make Guyanese pumpkin. I’ve eaten pumpkin with almost every protein, beef, lamb, chicken, salt fish, steamed fish. Here are two of my favorite ways. And of course if you want to try beef, lamb or fresh fish cook these protein following your favorite recipes (or check out one of mine), then add the diced pumpkin to it and continue to cook until the pumpkin is cooked until mushy.

Pumpkin and Chicken

If you don’t eat shrimp you can add some chicken to the pumpkin. Season the chicken you would for stew and cook it until it is fully cooked before adding in the pumpkin (check out this recipe for tips on seasoning chicken thighs)

Pumpkin and Salt Fish

Sautéed Salt fish is also a great protein to add to this dish. Cook the salt fish like I do in this recipe. Then add to the end of the cooked Guyanese Pumpkin recipe. 1/2 lb of salt fish is all you need for this combination.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave or reheat it on the stovetop over medium heat, stirring until warmed.

Tips for the Best Guyanese Pumpkin

• Cook the pumpkin until it is soft and all of the raw taste is gone. Then sauté on high to caramelize the pumpkin and develop a bit of sweetness.
• Cut the pumpkin into small, even-sized cubes or slices. The size can vary depending on your preference, but aim for uniform pieces for even cooking. You can even use a food processor with a slicer option for this step.
• Do not overcrowd the pan or Instant Pot. Make sure it’s large enough to accommodate the pumpkin without overcrowding, as overcrowding can lead to steaming instead of sautéing.

Frequently Asked Questions