Maple-Pumpkin Sauté

READY IN: 30mins
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...

Ingredients Nutrition


  1. Melt butter in a large non-stick skillet.
  2. Combine the next 4 ingredients in the skillet and cover.
  3. Cook over medium-high heat 20 minutes or until tender, stirring occasionally.
  4. Stir in syrup, salt, and ginger.

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