Autumn Melange of Pumpkin, Vegetables, and Fruit

READY IN: 50mins
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!

Ingredients Nutrition

Directions

  1. In a large nonreactive skillet over medium heat, heat the butter.
  2. When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes.
  3. Push the pumpkin to the side of the pan and lower the heat.
  4. Add the celery, onion, and garlic and cook a few minutes until wilted, stirring.
  5. Add the apple and toss to coat it with any accumulated juices.
  6. Add the cider and cranberries and simmer over low heat, stirring occasionally, until the pumpkin is tender, about 12 minutes.
  7. Most of the juices should have evaporated (if not, let them cook off).
  8. Stir in the walnuts, ginger, and parsley.
  9. Taste carefully for seasoning, add salt and pepper to taste.

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