Pumpkin with cranberries

This makes a lovely and tasty side dish for any day but also lovely for the holidays. If there are left overs, it tastes good cold too.

Serving Size: 4

Ingredients:

• 1 small-med. organic pumpkin, cut in small pieces
• 1 cup vegetable bouillon
• 3 Tbs. soy margarine or Earth Balance
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground coriander
• 200 grams cranberries
• splash maple syrup

Directions:

1. Cut the pumpkin. Remove the seeds and cut the pumpkin in bite sized pieces.
2. Melt the soy margarine in a pan and add the pumpkin pieces.
3. Add the vegetable bouillon, nutmeg, cinnamon and ground coriander.
4. Cook the pumpkin with the lid on the pan for about 15-20 minutes or until the pumpkin is soft.
5. Add the cranberries and let them cook for 2-3 minutes.
6. Season to taste with salt and pepper.
7. Place in a serving bowl and drizzle a bit of maple syrup over to serve.

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This entry was posted on Tuesday, November 13th, 2007 at 11:32 pm and is filed under Cranberry, Pumpkin, Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed.

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