We have really gorgeous fall bounty from our garden. This year I want to try to make something different than our usual “stir-fry and plop it with rice”.
So, here is my first go:
This is my recipe, there are so many variations you can have with squash.
1 medium pumpkin: seeded, peeled, halved
and roasted for 1hr at 350
1 large onion
1 cup celery
1/4 cup fresh grated ginger
1/4 cup red wine (I just use whatever is lying around)
2 cups stock (I actually use water, but I bet
if I ever used chicken broth it would be good)
Warm butter in a large skillet, add onion, celery then garlic.
Add black pepper and ginger
Then add chunks of pumpkin cooking on a medium heat
Cook until pumpkin starts to stick to the pan, I let mine burn a tiny bit
Once sticky add the red wine and turn on high
While the liquids start boiling, scrape the bottom of the pan
When things look like they are going to stick again add your stock
Stir and let boil for about 5-8min
Let your pan cool and pop it in the blender.
Joy! All the fresh flavors pop out.
I added yogurt and parsley for garnish.