| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Tamwt02 | 4 | servings |
INGREDIENTS
| 1 | Pumpkin or banana squash -; (2 to 3 lbs) | |
| 1 | c | Sugar |
| 1 | c | Water |
| Juice of 1/2 lemon | ||
| 1/2 | c | Tahini |
| 1/2 | c | Ground walnuts |
INSTRUCTIONS
Seed and peel the pumpkin, then cut into rectangular chunks about 2 inches by 3 inches. Place the pumpkin pieces in a wide heavy pan, sprinkle with the sugar, and cover with the water and lemon juice. Cover the pan and cook over low heat for 1 hour, until pumpkin flesh is tender, occasionally basting with the juices. Remove pan from the heat and let pumpkin cool in the liquid. Remove pumpkin pieces and arrange on a serving dish. Spoon the syrup from the pan over the pumpkin, drizzle with the tahini and sprinkle with the ground walnuts. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B35 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-23-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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