Tuesday, December 7, 2010

Pumpkin on Spinach

Taking advantage of the local fall crop, I bought a big bag of spinach. So now I had a lot of spinach and a lot of pumpkin.  I had seeded, peeled and cut one one of the pumpkins (about 5 pounds total) into quarters then wrapped the quarters tightly and stored them in the refrigerator for future use. Combining one of the quarters of pumpkin with some of the spinach, I made the following dish for dinner.




Preheat oven to 325 degrees F.

While oven is heating cut:

One quarter of a pumpkin (see above for prep) into 1 inch chunks, toss to coat lightly with:

Olive oil

Place in an oven proof dish.  Bake for 15 - 25 minutes, tossing every five minutes after the first ten until the pumpkin is tender and browned.  When pumpkin is almost done in a skillet or small wok sautee:

1 large or 2 small cloves garlic, minced
1 t olive oil

When the garlic is browned add:

10 ounces fresh spinach, large veins and stems removed, rinsed and drained

Cook until spinach is barely wilted then divide between 2 plates.

Remove pumpkin from oven and add:

2 T dried cranberries
2 T pecans
1 T maple syrup

Toss well then divide mixture on top of the spinach.  Garnish with

2-3 sprigs fresh sage, coarsely chopped

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