Title: Spiced Pumpkin Stew
Categories: Post3
Yield: 3 servings

2 lb Sugar pumpkin or winter
-squash
(such as banana squash)
2 tb Vegetable oil
1 lg Onion; chopped
2 lg Garlic cloves; chopped
1/4 ts Ground black pepper
1 ts Pumpkin pie spice; see *
-Note
2/3 c Water
1 tb Granulated sugar
Salt

* 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.

Peel pumpkin or squash, remove seeds and strings, and cut meat into 1-inch
pieces. 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. 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. Yield:
3 or 4 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Faye Levy

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.