Wednesday, October 29, 2008


"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them."

~Ralph Waldo Emerson

~ Pumpkins & squash
~ The intense smell of autumn harvest in this delicious treat slightly tweaked from The Northwoods Table
4 cups peeled and 1-inch cubed fresh pumpkin or squash
1 quart water
4 cups cored and 1-inch cubed Granny Smith apples
3 Tbsp. dried cranberries
1/3 cup unsalted butter
2 oz. Cointreau
1/2 cup dark brown sugar
coarse salt & freshly ground pepper to taste
1 Tbsp. chopped fresh ginger (1 tsp. ground)
additional unsalted butter for serving
  • Preheat oven to 325-degrees.
  • Bring water to boil in 2 quart saucepan. Add pumpkin or squash and cook until fork tender but still firm. Drain and toss with apples and cranberries. Transfer to oven-proof casserole.
  • Melt butter in 1 quart saucepan. Add ginger, brown sugar and Cointreau and heat until sugar is dissolved. Season with salt & pepper. Pour over pumpkin apple mixture.
  • Bake, uncovered, for 30 minutes or until apples are semi-soft. Dot each serving with pat of butter. (4-6 servings)


Anonymous said...

I've never read a Ralph Waldo Emerson quote I didn't love, and this is no exception. Beautiful colors, Joey!

Anonymous said...

What an interesting recipe. I've never had stewed pumpkins and apples.

joey said...

My heart is with you, Nancy, and thank you. What's not to love about Emerson?

Venture out, dear P.G., and tuck this tasty recipe as perhaps a side for Thanksgiving ;)

beckie said...

Love those pumpkins! Such pretty coloring. Your suggestion to PG of trying this as a side for Thanksgiving sounds great. I think I will. :)

Rose said...

Looking at all your lovely pumpkin photos, Joey, I finally realized one reason we love pumpkins this time of year--their bright color fits in so well with other tones of nature this season. I always liked the turban squash featured in one of the photos; I didn't find any this year.

TYRA Hallsénius Lindhe said...

Wonderful Joey - I just added your recipe to my Posturing Pumkin Post in the Greenhouse blog/ LOL Tyra

joey said...

Thanks Beckie ~ that's the trouble! There are so many wonderful taste treats for Thanksgiving, it's impossible to make them all (but I always try new as well as old favorites that remain a must.)

Hi Rose ~ a very good point about pumpkins. I'm also drawn to foods of the season, rich in color, flavor, and health benefits that seem to shout, "Eat me, eat me!"

How thoughtful of you, sweet Tyra ~ thank you for the special attention on you post. You're a dear!

Anonymous said...

Hi...coming to you by way of Tyra's blog...and I, too, have linked to this post. Great pictures and great recipe. Thanks!

joey said...

Welcome jeannie ~ you keep very good company! Tyra's a dear. Thanks for stopping by and linking; I'm honored.

Anonymous said...

Hi, I tried this recipe and my husband and I loved it! I added some walnuts, because I have two daughters who are vegetarian, so I keep an eye out to pump up the protein. Yummy.

joey said...

Hi jeannie and thanks. Glad you liked the recipe. I can taste the walnuts ~ a great addition ;)

Jeannie Hanson said...

...a year later and I'm going to make it again!

joey said...

Great, Geno's Garden ... thanks for the reminder. I must also :)

Jeannie Hanson said...

it was sooo good! I'm posting about it tonight and sending them to your site for the instructions. Jeannie :) yourself!

joey said...

Thanks Jeannie ~ happy you are enjoyed it ... Happy Thanksgiving :)

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