Pumpkin with Onions and Corn

Unicorn (Unicorn@Indenial.com)
Thu, 29 Oct 1998 01:36:16 -0500

Our recipe today is as American as, well, pumpkin and corn. Both of
these are native to the Americas, and were waiting for the first
European colonists when they arrived. Throw in a few wild onions, and
you can imagine the earliest immigrants sitting down to a dish very
similar to this. It can be served as a vegetable side dish, or as a
vegetarian main course by using vegetable broth or water instead
of the chicken broth.

Pumpkin with Onions and Corn

4 cups (1 L) peeled fresh pumpkin, cut into
2 inch (1 cm) dice
1 cup (250 ml) chicken broth (fresh or canned)
or vegetable broth or water
2 Tbs (30 ml) butter or olive oil
2 large onions, peeled and sliced
1 box (10 oz, 280 g) frozen corn (off the cob)
Salt and freshly ground black pepper to taste
Dash of cayenne (optional, or to taste)

Place the diced pumpkin in a 2 quart (2 L) covered sauce pan, along
with the broth and butter or oil. Layer the sliced onions on top of
the pumpkin and simmer covered over low heat for about 15 minutes,
until the pumpkin is barely tender. Add the corn, salt, pepper, and
optional cayenne and continue to cook an additional 5 to 8 minutes,
until the corn is done. Serves 6 to 8 as a side dish, 3 to 4 as a
main course.