Yield: 3 servings
|2 pounds||Sugar pumpkin or winter squash|
|\N \N||(such as banana squash)|
|2 tablespoons||Vegetable oil|
|1 large||Onion; chopped|
|2 larges||Garlic cloves; chopped|
|¼ teaspoon||Ground black pepper|
|1 teaspoon||Pumpkin pie spice; see * Note|
|1 tablespoon||Granulated sugar|
* Note: If you don't have pumpkin pie spice, substitute ½ teaspoon ground cinnamon, ½ teaspoon ground ginger and 1 dash ground cloves.
Peel pumpkin or squash, remove seeds and strings, and cut meat into 1-inch pieces. Heat oil in large saute pan. Add onion; saute over medium heat about 7 minutes, until onion begins to turn golden. Add pumpkin, garlic, pepper, pumpkin pie spice, water, sugar and salt to taste. Bring to a simmer. Cover and cook over low heat, occasionally stirring gently, for 30 minutes or until squash is tender. If sauce is too thin, uncover and cook 2 to 3 minutes until it thickens. Taste; adjust seasoning. Serve hot. Yield: 3 or 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.