| 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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