Autumn Melange of Pumpkin, Vegetables, and Fruit
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
Miss Annie
United States