I used coconut oil and a little
bit of olive oil since I had those on hand and I've very pleased with the result.
Not exact matches
I did add a teensy
bit of olive oil in the bottom
since the cast iron is not ceramic coated like the Le Creuset.
Since you're making a sort
of gravy here, there are all sorts
of delicious things you can add to the reduction sauce as it cooks to flavor it: fresh or dried rosemary, fresh or dried thyme, finely minced garlic or onion, a teensy splash
of balsamic vinegar or lemon juice, and even a small
bit of butter or
olive oil and flour to help the sauce thicken as it reduces.
Since vitamins A and E are fat - soluble, it may be beneficial to prepare pumpkin with just a
bit of healthy fat, such as extra virgin
olive oil or alongside a lightly - dressed salad, to enjoy the abundant antioxidant qualities.