Best Stewed Pumpkin Recipes
KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)
This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!
Provided by Mellowpuff
Categories Vegetable
Time 20m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the pumpkin. Mix the other ingredients together.
- Place everything in a large frying pan with the skin face down. Bring to a light boil.
- Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
- Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.
Nutrition Facts : Calories 83.7, Fat 0.2, SaturatedFat 0.1, Sodium 756.6, Carbohydrate 19.9, Fiber 0.9, Sugar 11.7, Protein 2.9
STEWED PUMPKIN
Steps:
- Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm.
STEWED POMPION (PUMPKIN)
Also called an "Ancient New England Standing Dish". This is a delicious recipe for pumpkin, known as "pompions" to English people in the 17th century (as were all squash.) It is one of the earliest written recipes from New England, from a book written by John Josselyn, a traveler to New England in the 1600's. (John Josselyn, Two Voyages to New England.) John Josselyn called this recipe a "standing dish" suggesting that this sort of pumpkin dish was eaten everyday or even at every meal. He called it "ancient" because English housewives had cooked this recipe in New England for a long time. Josselyn also says at the end of this recipe that this food provokes urine and causes gas (windy)!
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, stir and heat all the ingredients together.
- Adjust seasonings to taste, and serve hot.
Nutrition Facts : Calories 96.5, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 354.6, Carbohydrate 4.1, Fiber 1.3, Sugar 2.5, Protein 1.5
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