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From Mark Bittman, author: How to Cook Everything: Simple Recipes for Great Food Macmillan,1998
Oven- Braised Sweet-and-Sour Pumpkin

This is a creamy pumpkin dish, great served with spicy grilled meat or chicken.
Makes 6 to 8 servings


  • 2 tablespoons minced fresh mint leaves or 1 tablespoon dried mint
  • 1 (3-pound) pumpkin, peeled, seeded, and cut into 1-inch cubes
  • One-quarter cup water, more or less
  • 1 medium onion, chopped
  • 3 tablespoons mild cider or rice wine vinegar
  • 2 tablespoons brown sugar
  • Salt and freshly ground black pepper to taste

1. Preheat the oven to 350 degrees F.

2. If you have fresh mint, reserve a bit of the mint for garnish, then combine all ingredients in a 2-inch-deep baking dish or casserole. Toss to mix, cover (use aluminum foil if necessary), and bake for 30 minutes.

3. Remove from the oven and uncover. If the mixture seems dry, add a little more water, re- cover, and return to oven. If it seems watery, return, uncovered, to oven. Continue to bake until pumpkin is tender, another 15 to 30 minutes. Taste for seasoning, garnish with the remaining mint, and serve.

Braised Pumpkin, Japanese-Style: In Step 2, use a mixture of one-quarter cup water; 2 tablespoons soy sauce; 2 tablespoons brown sugar, maple syrup, or honey; and 2 tablespoons sake or white wine instead of the ingredients above.

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