'CORNUCOPIA OF REDS and ORANGES' ~ GINGER PUMPKIN, CRANBERRY & APPLES

"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

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GINGER PUMPKIN, CRANBERRIES & APPLES

~ The intense smell of autumn harvest in this delicious treat slightly tweaked from The Northwoods Table

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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)