Autumn Melange of Pumpkin,
Vegetables, and Fruit
(Makes 4-6 servings)
This is a healthy and
flavorful dish that combines all the best flavors of Autumn, and is a
safe way to get your veggies because of the high soluble fiber content
of the squash! It can
be served as a vegetarian main dish or as a side dish, and goes great
with crusty bread. I
love it because drinking cider bothers me, and this allows me to taste
its wonderful flavor without the pain!
Ingredients:
1-2 Tablespoons dairy-free
margarine (start with 1 and add more if necessary)
1 lb pumpkin, cut into 1/2 to
3/4 inch cubes (3 generous cups--I used butternut squash)
1 large celery rib, thinly
sliced
1/2 large red onion,
quartered and thinly sliced (1 cup)
1 clove garlic, minced
1 large firm tart apple,
peeled, cored,and cubed
3/4 cup sweet unfermented
cider
1/4 cup dried cranberries
1/4 cup chopped walnuts,
lightly toasted (also fine untoasted)
1/4 teaspoon ground ginger,
or to taste
1/4 cup chopped fresh parsley
salt and freshly ground black
pepper, to taste
1. In a large nonreactive
skillet over medium heat, heat the margarine.
2. When it begins to foam,
add the pumpkin cubes and saute, tossing and turning to coat them on
all sides, for about 5 minutes.
3. Push the pumpkin to the
side of the pan and lower the heat.
4. Add the celery, onion, and
garlic and cook a few minutes until wilted, stirring.
5. Add the apple and toss to
coat it with any accumulated juices.
6. Add the cider and
cranberries and bring to a boil; reduce heat to low and simmer,
stirring occasionally, until the pumpkin is tender, about 12 minutes
(it actually took me more like 30 to get it as tender as I liked!).
7. Most of the juices should
have evaporated (if not, let them cook off).
8. Stir in the walnuts,
ginger, and parsley.
9. Taste carefully for
seasoning, add salt and pepper to taste.
Adapted slightly from a
recipe by Miss Annie on Recipezaar.