Recipe by Chef George S.
A side dish -- goes really well with pork or ham roasts From Cooking Light, OCTOBER 1997 Original recipe called for Red Delicious apple, but they are too soft -- use any crisp apple
Top Review by MathMom.calif
Yummy. Nice and simple. I cooked it in my 10-inch cast-iron skillet. Following directions, medium high for nearly 20 minutes, it became quite soft...almost mushy. I think I turned it down a bit and cut the time a little short. But it was good. Instead of ginger I used Trader Joe's pumpkin pie spice and I increased the raisins to about a half cup (didn't really measure...just tossed a couple of handfuls in). Entire family liked this. Served it alongside a pork loin roast with steamed green beans. I think this would work well with any winter squash, such as butternut, kobacha, delicata, etc...
- 1 1⁄2 lbs fresh pumpkin, cubed & peeled (4 cups)
- 1 1⁄2 cups apples, chopped
- 1⁄2 cup onion, finely chopped
- 1⁄3 cup raisins
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground ginger