Recipe by Miss Annie
This vegetarian braise combines mellow fall colors and flavors punctuated with brilliant cranberries and dark walnuts. Sweet and savory apple and pumpkin are pulled together with fresh cider. Serve with a hearty whole-grain bread and wine or apple cider.
Top Review by Kree
What a wonderful and unique dish! The flavors all mix together perfectly, and the craisins give it just the right amount of sweetness. The walnuts also give it a great crunchy texture. I used butternut squash and replaced the butter with margarine, but other than that I followed the recipe exactly. It ended up taking well over 12 minutes before the pumpkin was tender, more like 30-40! I think it would help to bring it to a boil after adding the cider, so that's what I plan on doing next time. I'll definitely be making this tasty recipe again, though. Yum!
- 2 tablespoons unsalted butter
- 1 lb pumpkin, chunks preferably from a small sugar pumpkin,cut into 1/2 to 3/4 inch cubes (3 generous cups)
- 1 large celery rib, thinly sliced
- 1⁄2 large red onion, quartered and thinly sliced (1 cup)
- 1 clove garlic, minced
- 1 large firm tart apple, peeled,cored,and cubed
- 3⁄4 cup sweet unfermented cider
- 1⁄4 cup dried cranberries
- 1⁄4 cup chopped walnuts, lightly toasted
- 1⁄4 teaspoon ground ginger, to taste
- 1⁄4 cup chopped fresh parsley
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- In a large nonreactive skillet over medium heat, heat the butter.
- When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes.
- Push the pumpkin to the side of the pan and lower the heat.
- Add the celery, onion, and garlic and cook a few minutes until wilted, stirring.
- Add the apple and toss to coat it with any accumulated juices.
- Add the cider and cranberries and simmer over low heat, stirring occasionally, until the pumpkin is tender, about 12 minutes.
- Most of the juices should have evaporated (if not, let them cook off).
- Stir in the walnuts, ginger, and parsley.
- Taste carefully for seasoning, add salt and pepper to taste.