"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them."
~Ralph Waldo Emerson
~ Pumpkins & squash
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GINGER PUMPKIN, CRANBERRIES & APPLES
~ The intense smell of autumn harvest in this delicious treat slightly tweaked from The Northwoods Table
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4 cups peeled and 1-inch cubed fresh pumpkin or squash
1 quart water
4 cups cored and 1-inch cubed Granny Smith apples
3 Tbsp. dried cranberries
1/3 cup unsalted butter
2 oz. Cointreau
1/2 cup dark brown sugar
coarse salt & freshly ground pepper to taste
1 Tbsp. chopped fresh ginger (1 tsp. ground)
additional unsalted butter for serving
- Preheat oven to 325-degrees.
- Bring water to boil in 2 quart saucepan. Add pumpkin or squash and cook until fork tender but still firm. Drain and toss with apples and cranberries. Transfer to oven-proof casserole.
- Melt butter in 1 quart saucepan. Add ginger, brown sugar and Cointreau and heat until sugar is dissolved. Season with salt & pepper. Pour over pumpkin apple mixture.
- Bake, uncovered, for 30 minutes or until apples are semi-soft. Dot each serving with pat of butter. (4-6 servings)
Comments
Venture out, dear P.G., and tuck this tasty recipe as perhaps a side for Thanksgiving ;)
Hi Rose ~ a very good point about pumpkins. I'm also drawn to foods of the season, rich in color, flavor, and health benefits that seem to shout, "Eat me, eat me!"
How thoughtful of you, sweet Tyra ~ thank you for the special attention on you post. You're a dear!