Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Poached Pumpkin in Syrup
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 34 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 34 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Ingredients
Directions
- Seed and peel the pumpkin, then cut into rectangular chunks about 2-inches by 3-inches. Place the pumpkin pieces in a wide heavy pan, sprinkle with the sugar, and cover with the water and lemon juice. Cover the pan and cook over low heat for 1 hour, until pumpkin flesh is tender, occasionally basting with the juices.
- Remove pan from the heat and let pumpkin cool in the liquid. Remove pumpkin pieces and arrange on a serving dish. Spoon the syrup from the pan over the pumpkin, drizzle with the tahini and sprinkle with the ground walnuts.
