Spiced pumpkin stew

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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