Kree's IBS-safe Recipes
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Autumn Melange of Pumpkin,
Vegetables, and Fruit
(Makes 4-6 servings) This is a healthy and flavorful dish that combines all the best flavors of Autumn, and is a safe way to get your veggies because of the high soluble fiber content of the squash! It can be served as a vegetarian main dish or as a side dish, and goes great with crusty bread. I love it because drinking cider bothers me, and this allows me to taste its wonderful flavor without the pain! Ingredients: 1-2 Tablespoons dairy-free margarine (start with 1 and add more if necessary) 1 lb pumpkin, cut into 1/2 to 3/4 inch cubes (3 generous cups--I used butternut squash) 1 large celery rib, thinly sliced 1/2 large red onion, quartered and thinly sliced (1 cup) 1 clove garlic, minced 1 large firm tart apple, peeled, cored,and cubed 3/4 cup sweet unfermented cider 1/4 cup dried cranberries 1/4 cup chopped walnuts, lightly toasted (also fine untoasted) 1/4 teaspoon ground ginger, or to taste 1/4 cup chopped fresh parsley salt and freshly ground black pepper, to taste 1. In a large nonreactive skillet over medium heat, heat the margarine. 2. When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes. 3. Push the pumpkin to the side of the pan and lower the heat. 4. Add the celery, onion, and garlic and cook a few minutes until wilted, stirring. 5. Add the apple and toss to coat it with any accumulated juices. 6. Add the cider and cranberries and bring to a boil; reduce heat to low and simmer, stirring occasionally, until the pumpkin is tender, about 12 minutes (it actually took me more like 30 to get it as tender as I liked!). 7. Most of the juices should have evaporated (if not, let them cook off). 8. Stir in the walnuts, ginger, and parsley. 9. Taste carefully for seasoning, add salt and pepper to taste. Adapted slightly from a recipe by Miss Annie on Recipezaar. |
