Autumn Melange of Pumpkin, Vegetables, and Fruit

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.

• Ready In: 50 mins
• 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

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.