| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Side dish, Ornish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pumpkin or butternut squash |
|
|
Salt and pepper |
| 1 1/2 |
c |
Vegetable stock |
| 2 |
|
Onions; thinly sliced |
| 6 |
tb |
Sugar |
| 2/3 |
c |
Red wine vinegar |
| 1/2 |
c |
Fresh mint; chopped |
INSTRUCTIONS
Preheat the oven to 375 degrees. Cut the pumpkin in half and remove the
seeds. Place the pumpkin cut side down on a baking sheet. Bake about 45
minutes or until tender but not mush. The pump0kin flesh should be firm
enough to cut into 1/2-inch cubes or slices. Sprinkle with salt and pepper.
Bring 1 cup of the stock to a boil in a suacepan and cook the onions in
it, uncovered, over moderate heat until tender. When most of the liquid has
evaporated, sprinkle the onions with sugar and cook until the onions begin
to caramelize. Add the vinegar and the remaining stock and continue to cook
until deep golden brown but not burned. Add water if teh mixture seems dry;
the onions should end up in a sweet and sour syrup. Toss the pumpkin cubes
with the onions mixture and stir well to coat. Sprinkle with coarsely
chopped mint.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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