Stewed pumpkin tht
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1½ | pounds | Calabaza (see Note); seeded, peeled, and Cut Into 3/4Inch Chunks |
| 1 | large | Clove garlic; finely chopped |
| ¼ | cup | Water |
| 3 | Green onions; white, light green, A Little Dark Green finely chopped | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper; freshly ground |
| ½ | teaspoon | Minced habanero chile; or to taste |
Directions
Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm. Yield: 6 servings Note: Calabaza is West Indian cooking pumpkin, sold in very large slices since the whole vegetable is too large for most families. If it is unavailable, substitute pumpkin, Hubbard or butternut squash. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : Too Hot Tamales Show#Th6198 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 17:36:44 -0600 From: Pat Asher <asher@...>