This is what I came up with last night.... Inspired by the new Fine Cooking OCT/NOV 2010 issue.
The recipe which I drew inspiration from was the:
Acorn squash with rosemary and brown sugar by Liz Pearson.
Ingredients:
- 1 2-lb mini pumpkin, seeded, quartered and cut into 1 inch slices
- 2 TBSP extra-virgin Olive oil
- 1 TBSP freshly ground black pepper
- 1/2 tsp salt
- 1/2 cup Southern Comfort
- 2 TBSP brown sugar
- 1 tsp dried basil
- 1/2 lime, squeezed for its juice
For all those wondering.. What is Southern Comfort? Well let me tell you it's my latest obsession... Absolutley delish.. BTW.. It's a peachy- bourbon experience.... I usually love it with ice and orange juice...
Here's a link to SAQ to discover more about it:
http://www.saq.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10001&storeId=10001&productId=56179&langId=-1&parent_category_rn=&top_category=
Directions:
- Rince the pumpkin. Leaving the skin on, cut in quarters, and then into about 1 inch slices. Remove the seeds, and try to leave as much of the loose flesh intact. You may save the seeds aside if you wish to prepare them for a snack for another time.
- In a 2.8L Stainless Steel sauce pan, heat up the olive oil on MED-HIGH heat. Once oil is hot, add the pumpkin slices. There might not be enough room for all slices, you may do this in batches or you may keep stirring the contents to ensure even browning. Add the salt and pepper.
- After about 10 minutes, you may lower the heat to LOW.
- In a small bowl, mix together the dry basil, Southern Comfort, brown sugar, lime juice. Add mixture to the pan. Stir the pumpkin and cover. Let cook for about 15-20 mins on LOW heat, stirring occasionally.
- You may remove from heat and serve. Be sure to add lots of that liquid in the pan to your plate, none of it should go to waste...too good to waste...
Here is how it looks once its all cooked in the pan...Sorry guys, no plated picture available.. I was too hungry!
MMMmmmm
