1/4 cup nuetral oil like grapeseed or corn plus more if needed
2 lbs pumpkin peeled, seeded, and cut into large chunks
salt n pepper
1 large onion chopped
2 tblspn minced garlic
2 tblspn minced fresh chili, or hot red pepper flakes, or cayenne pepper
1/2 cup red wine, any vegetable stock or water
3 cups chopped tomatoes (if canned dont drain)
chopped parsley for garnish
Instructions
put the 1/4 cup oil in a deep dutch oven or other pot with a tight fitting lid over med high heat. add some of the pumpkin taking care not to overcrowd youll need to work in batches. sprinkle with salt n pepper. cook until the pumpkin is well browned and releases from the pan easily 5 min or so. then turn an cook from the the other side the same way. add more oil if necessary
when all the pumpkin is cooked, pour off all but 2-3 tblspn of oil and add the onion, garlic, and chili. cook stirring frequently about 3 min
pour in the wine scraping up any browned bits from the bottom of the pan. let the liquid boil off for a few min and thicken, then stir in tomato and its juice. bring the sauce to a boil then lower the heat a bit. cook stirring occasionally about 10 min
return the pumpkin to the pot and let the mixture come back to a boil. cover and turn the heat to low. cook till sauce has thickened and the pumpkin is tender about 10 min
Originally Submitted
5/25/2012
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