Recipe:  Pumpkin with Onions and Corn


Ingredients:

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)

Instructions:

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.