Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ⅔ cup | Water |
| 1 tablespoon | Granulated sugar |
| \N \N | Salt |
* 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@...
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