Sautéed Pumpkin

Not just for pies, this savory version is a great side. But the true stand out about this dish is how nutritious it is- loaded with Vitamin A, C, Iron and Potassium, among many other nutrients.

 

  • 2 pound pumpkin (about 3 cups peeled), good meaty French variety 
  • 2 teaspoons Mothers Cupboard Chinese 5-spice powder
  • 2 tablespoons Honey 
  • Sea salt 
  • 5 tablespoons olive oil 
  • 1 lemon

 

  1. Peel and seed pumpkin. 
  2. Cut into thin slices, (about 3 to an inch). 
  3. Toss in olive oil...Toss spices, sugar and salt in another bowl and pour over pumpkin slices.
  4. Sauté in a nonstick pan until caramelized. 
  5. Turn and color other side lightly. 
  6. Remove from pan and season with lemon juice and drizzle with honey

 

What’s nice about this recipe: I steam the rest of the pumpkin and puree, then freeze it for homemade pumpkin pie!!!

 

For a change of pace, try adding 2 sliced parsnips and reducing the pumpkin to 2 cups. . .yummy!

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