Sauteed Pumpkin Squash Or Sweet Potatoes Recipes

SAUTEED PUMPKIN, SQUASH, OR SWEET POTATOES

Sauteed Pumpkin, Squash, or Sweet Potatoes image

I got this recipe from Cornell Cooperative Extension. I haven't tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs pie pumpkin, peeled and thinly sliced (may use winter squash or sweet potatoes)
2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 tablespoons lemon juice
2 tablespoons light brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat olive oil in a skillet, add onion and saute 5 minutes.
Add pumpkin, cover and cook 10 minutes, stirring occasionally.
Stir in lemon juice, brown sugar, thyme, salt, and pepper.
Cover and continue to cook for 5 minutes. Uncover and cook 5 minutes more, stirring occasionally.
Serve immediately.

Nutrition Facts : Calories 125.5, Fat 4.8, SaturatedFat 0.8, Sodium 101.7, Carbohydrate 21.6, Fiber 1.5, Sugar 8.4, Protein 2.5

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup image

Great use for a left over uncarved Halloween pumpkin!

Provided by SerenaBloom

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 2h50m

Yield 10

Number Of Ingredients 9

Ingredients

1 acorn squash
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 37.2 g, Cholesterol 1.8 mg, Fat 17.2 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 14.9 g, Sodium 411.4 mg, Sugar 7.5 g

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