Ingredients:
2 tablespoons unsalted butter
1 lb pumpkin, chunks preferably from a small sugar pumpkin,cut into 1/2 to 3/4 inch cubes ( 3 generous cups)
1 large celery ribs, thinly sliced
1/2 large red onions, quartered and thinly sliced ( 1 cup)
1 clove garlic, minced
1 large firm tart apples, peeled,cored,and cubed
3/4 cup sweet unfermented cider
1/4 cup dried cranberries
1/4 cup chopped walnuts, lightly toasted
1/4 teaspoon ground ginger, to taste
1/4 cup chopped fresh parsley
salt & freshly ground black pepper, to taste
Directions:
In a large nonreactive skillet over medium heat, heat the butter.
When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes.
Push the pumpkin to the side of the pan and lower the heat.
Add the celery, onion, and garlic and cook a few minutes until wilted, stirring.
Add the apple and toss to coat it with any accumulated juices.
Add the cider and cranberries and simmer over low heat, stirring occasionally, until the pumpkin is tender, about 12 minutes.
Most of the juices should have evaporated (if not, let them cook off).
Stir in the walnuts, ginger, and parsley.
Taste carefully for seasoning, add salt and pepper to taste.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.