Name: Stir-Fried Pumpkin with Scallions and Ginger
Ingredients: 2 tb Soy; corn, or olive oil; 1/2 c Finely chopped scallions; 1 tb Grated peeled fresh gingerroot; 1 lb Piece pumpkin; or hubbard or butternut squash, peeled with a knife, seeded, and cut into 1-inch cubes (about 2 cups); 1 tb Honey; 1/2 c Chicken broth; 1 tb Sesame seeds; toasted until golden

Who can deny…that the evangelical enterprise has become worldly, that materialism grips the church, that pleasure-seeking dominates us, that evangelicals watch sensuality and violence like everyone else, that immodesty is de jure, that voyeurism and pornography and sexual laxity and divorce are on the rise, and that we, like Lot, could find that Sodom has been born anew in our own homes. God help us if while decrying sin, we are sprinting headlong after it. We must lay this to heart: A worldly church cannot and will not reach the world.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

2	tb	Soy; corn, or olive oil
1/2	c	Finely chopped scallions
1	tb	Grated peeled fresh gingerroot
1	lb	Piece pumpkin; or hubbard or butternut squash, peeled with a knife, seeded, and cut into 1-inch cubes (about 2 cups)
1	tb	Honey
1/2	c	Chicken broth
1	tb	Sesame seeds; toasted until golden

INSTRUCTIONS

In a heavy skillet heat oil over moderate heat until hot but not smoking
and cook scallions and gingerroot, stirring, about 2 minutes, or until
light golden. Stir in pumpkin or other squash and honey and saute over high
heat, stirring occasionally, 2 minutes. Add broth, stirring to loosen any
brown bits, and simmer, covered, 5 minutes, or until squash is tender but
still retains its shape and texture. Sprinkle squash with sesame seeds.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8994
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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