Sautéed Pumpkin: Air Date: 10/27/2008

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By WKBW Directors

Story Published: Oct 27, 2008 at 10:29 PM EST

Story Updated: Oct 27, 2008 at 10:29 PM EST

Ingredients

Sautéed Pumpkin
Air Date: 10/27/2008
3 to 4 servings

1 pie pumpkin (about 1-1/2 pounds), seeded, peeled and cut into 1/2-inch chunks
(see Tips)
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon maple syrup

Directions


  1. In a large skillet, melt butter over medium heat. Add pumpkin, and stir to coat well. Cover skillet and cook until pumpkin softens, mixing occasionally.
  2. Uncover pumpkin and sauté 15 minutes, or until golden and fork-tender.
  3. Season with salt and pepper then drizzle with maple syrup. Serve warm.


PUMPKIN PREPARATION TIPS: This should only be done with fresh pumpkins that have not been carved and burned or used as decoration. Cover your cutting surface with a cloth to prevent the pumpkin from slipping. Using a sharp, heavy knife, insert the tip of the knife into the pumpkin and cut it in half. Clean by removing the seeds and strings with a spoon then peel with a vegetable peeler or pairing knife, and proceed as directed above.

SELECTING A PUMPKIN: Choose a brightly colored pumpkin that is heavy for its size. It should have a thick, hard shell with no soft spots, blemishes, bruises, or cuts.

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