Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pumpkin or butternut squash
Salt and pepper
1 1/2 c Vegetable stock
2 Onions -- thinly sliced
6 tb Sugar
2/3 c Red wine vinegar
1/2 c Fresh mint -- chopped
Preheat the oven to 375 degrees F. Cut the pumpkin in
half and remove the seeds. Place the pumpkin cut side
down on a baking sheet. Bake about 45 minutes or until
tender but not mush. The pumpkin flesh should be firm
enough to cut into 1/2-inch cubes or slices. Sprinkle
with salt and pepper.
Bring 1 cup of the stock to a boil in a saucepan and
cook the onions in it, uncovered, over moderate heat
until tender. When most of the liquid has evaporated,
sprinkle the onions with sugar and cook until the
onions begin to caramelize. Add the vinegar and the
remaining stock and continue to cook until deep golden
brown but not burned. Add water if the mixture seems
dry; the onions should end up in a sweet and sour
syrup. Toss the pumpkin cubes with the onions mixture
and stir well to coat. Sprinkle with coarsely chopped
mint.
