Pumpkin with Onions and Corn

Pumpkin with Onions and Corn
Pumpkin with Onions and Corn

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    cups (1 L) peeled fresh pumpkin, cut into 2-inch (1 cm) dice

  • 1

    cup (250 ml) chicken stock or vegetable stock or water

  • 2

    Tbs (30 ml) butter or olive oil

  • 2

    large onions, peeled and sliced

  • 1

    box (10 oz, 280 g) frozen corn (off the cob)

  • Salt and freshly ground black pepper to taste

  • Dash of cayenne (optional, or to taste)

Directions

Place the diced pumpkin in a 2 quart (2 L) covered sauce pan, along with the stock and butter or oil. Layer the sliced onions on top of the pumpkin and simmer covered over low heat for about 15 minutes, until the pumpkin is barely tender. Add the corn, salt, pepper, and optional cayenne and continue to cook an additional 5 to 8 minutes, until the corn is done. Serves 6 to 8 as a side dish, 3 to 4 as a main course.

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