Autumn Melange of Pumpkin, Vegetables, and Fruit

Total Time
Prep 15 mins
Cook 35 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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!

Kree March 08, 2004

This was good. It went really well with the whole wheat Hawaiian bread and spiced cider. I only gave it three stars because this was just not worth the time it took for me to cut up and peel the pumpkin. I used a pie pumpkin. Thanks for posting, I did enjoy this.

Mrs. Doeinck October 14, 2006

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