Autumn Melange of Pumpkin, Vegetables, and Fruit

Name: Autumn Melange of Pumpkin, Vegetables, and Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 rib, thinly sliced; 12 large red onion, quartered and thinly sliced (1 cup); 1 clove garlic, minced; 1 large firm tart apple, peeled,cored,and cubed; ¾ cup sweet unfermented cider; ¼ cup dried cranberries; ¼ cup chopped walnuts, lightly toasted; ¼ teaspoon ground ginger, to taste; ¼ cup chopped fresh parsley; salt & freshly ground black pepper, to taste

Servings: persons

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 rib, thinly sliced
12 large red onion, quartered and thinly sliced (1 cup)
1 clove garlic, minced
1 large firm tart apple, peeled,cored,and cubed
¾ cup sweet unfermented cider
¼ cup dried cranberries
¼ cup chopped walnuts, lightly toasted
¼ teaspoon ground ginger, to taste
¼ cup chopped fresh parsley
salt & freshly ground black pepper, to taste

1
In a large nonreactive skillet over medium heat, heat the butter.
2
When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes.
3
Push the pumpkin to the side of the pan and lower the heat.
4
Add the celery, onion, and garlic and cook a few minutes until wilted, stirring.
5
Add the apple and toss to coat it with any accumulated juices.
6
Add the cider and cranberries and simmer over low heat, stirring occasionally, until the pumpkin is tender, about 12 minutes.
7
Most of the juices should have evaporated (if not, let them cook off).
8
Stir in the walnuts, ginger, and parsley.
9
Taste carefully for seasoning, add salt and pepper to taste.

681

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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 rib, thinly sliced, 12 large red onion, quartered and thinly sliced (1 cup), and more.

Yes, Autumn Melange of Pumpkin, Vegetables, and Fruit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!