Pumpkin Baked With Tomatoes and Rosemary

Submitted by ratherbeswimmin

"In 'Williams-Sonoma Vegetable'"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (2 lb) baking pumpkin or (2 lb) winter squash
• 4 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1 yellow onion, chopped
• 3 -5 garlic cloves, chopped
• 2 (12 ounce) cans diced tomatoes
• sugar, a pinch
• 1 -2 teaspoon minced fresh rosemary

directions

1. Peel the pumpkin, then cut the flesh into slices 1/2-inch thick.
2. In a heavy nonstick frying pan, heat 3 tablespoons oil over med-high heat.
3. In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes.
4. Do not crowd teh pan, or the slices may fall apart.
5. Season with salt and pepper; transfer to a platter with a slotted spoon; set aside.
6. Return the pan to medium heat and add the onion.
7. Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes.
8. Add the garlic to taste and cook until fragrant, about 1 minute, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar.
9. Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has form a saucelike consistency, 15-20 minutes.
10. Stir in the rosemary and remove from the heat.
11. Preheat the oven to 350°.
12. Arrange a layer of pumpkin slices in the bottom of an 13 x 9 inch baking dish (or 11 to 12-inch square baking dish) with 3 inch sides.
13. Top with about 1/3 of the tomato sauce.
14. Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce.
15. Drizzle with the remaining 1 tablespoon olive oil.
16. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes.
17. Remove from the oven and serve hot or at room temperature.