Spiced Pumpkin Stew
Author: Faye Levy
  • 2 pounds sugar pumpkin or winter squash (such as banana squash)
  • 2 Tablespoons vegetable oil
  • 1 large onion; chopped
  • 2 large cloves garlic; chopped
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon pumpkin pie spice; see * Note
  • 2/3 Cup water
  • 1 Tablespoon granulated sugar
  • salt
  1. * 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.
  2. Peel pumpkin or squash, remove seeds and strings, and cut meat into 1-inch pieces.
  3. 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.
  4. 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.
  5. Yields 3 or 4 servings.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spiced-pumpkin-stew/8168/