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Name: Spiced Pumpkin Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 3
Cuisine: American
Ingredients: Salt; 2/3 c Water; 2 lb Sugar pumpkin or winter; (such as banana squash); 1 tb Granulated sugar; 1 lg Onion chopped; 2 tb Vegetable oil; 1/4 ts Black Pepper ground; 2 lg Garlic chopped; 1 ts Pumpkin pie spice; see *

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INGREDIENTS

Salt
2/3 c Water
2 lb Sugar pumpkin or winter
(such as banana squash)
1 tb Granulated sugar
1 lg Onion ; chopped
2 tb Vegetable oil
1/4 ts Black Pepper ; ground
2 lg Garlic ; chopped
1 ts Pumpkin pie spice; see *

Servings

INSTRUCTIONS

* Note: If you dont 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

NOTES

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Spiced Pumpkin Stew

Salt
2/3 c Water
2 lb Sugar pumpkin or winter
 (such as banana squash)
1 tb Granulated sugar
1 lg Onion chopped
2 tb Vegetable oil
1/4 ts Black Pepper ground
2 lg Garlic chopped
1 ts Pumpkin pie spice; see *

* Note: If you dont 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

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 3 servings

Calories: 84
Calories from Fat: 55 (65%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 65.8mg		2 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 6.7g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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