Pisto is a tasty vegetable stew from Murcia, Castilla–La Mancha and Extremadura. In this version, it’s essential you use a culinary pumpkin or squash, rather than one of those orange Halloween pumpkins that have, at best, a thin, watery flavour – to my mind, you can’t beat a crown prince, a Queensland blue, or a smaller acorn or onion squash. If you’re in the mood and really want to go for it, roast the pumpkin first, drizzled in olive oil and well seasoned, to caramelise the outside and so bring even more flavour to this autumnal pisto.
