| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
St. Louis |
Post3 |
3 |
servings |
INGREDIENTS
| 2 |
lb |
Sugar pumpkin or winter squash |
|
|
(such as banana squash) |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; chopped |
| 2 |
lg |
Garlic cloves; chopped |
| 1/4 |
ts |
Ground black pepper |
| 1 |
ts |
Pumpkin pie spice; see * Note |
| 2/3 |
c |
Water |
| 1 |
tb |
Granulated sugar |
|
|
Salt |
INSTRUCTIONS
* Note: If you don't have pumpkin pie spice, substitute 1/2 teaspoon ground
cinnamon, 1/2 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
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