Braised Pumpkin with Tomatoes and Fresh Herbs

comments (3) May 26th, 2008

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To prepare pumpkins for sautéing, peel, halve, quarter, and chop them.
Click To Enlarge Photo: Scott Phillips

Ingredients:
2 Tbs. olive oil
1 garlic clove, puréed in a press
2 cups pumpkin, peeled and cut into 1-inch cubes
1 cup tomato juice
1 cup seeded, coarsely chopped tomatoes
1 Tbs. chopped tarragon
1 Tbs. chives
Salt and pepper

4 servings

Heat the oil gently over low heat in a skillet or pan that has a lid. Add the garlic and the cubed pumpkin to the pan. Lightly cook the pumpkin over medium-low heat until it begins to change color. Add the tomato juice, cover tightly, and cook over low heat for 30 minutes.

Add the chopped tomato and cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Add the chopped herbs, season with salt and pepper to taste, and serve hot.

Recipe by William Brown
October 2000
from issue #29


posted in: tomatoes, fall, pumpkin, side dish

Comments (3)

williejohnson writes: I know what it is... Last year I went to Punjab, India. There it was called Kaddu. The add some potatoes with it some garlic, onions and tomato.. The test of this recipe is awesome....
Posted: 4:05 am on October 24th
williejohnson writes: I know what it is... Last year I went to Punjab, India. There it was called Kaddu. The add some potatoes with it some garlic, onions and tomato.. The test of this recipe is awesome....
Posted: 4:05 am on October 24th
Pete999 writes: This one sounds delicious; it also sounds like it would do very well as a pasta sauce. Now if only the squirrels don't eat the pumpkin...
Posted: 10:50 am on October 26th
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