Wednesday, December 30, 2009

Recipe for Pumpkin Veggie Bake

The result of a last-minute experiment right before Christmas, this dish will probably become a family favorite!

2 Tbsp olive oil
2 Tbsp dried onion
8 cups baked pumpkin or (winter) squash, cubed
2 cans (15 oz) diced (fire-roasted!) tomatoes, with garlic
1 cup pasta sauce
½ tsp “Mrs. Dash” seasoning
½ tsp chili powder
¼ tsp ground cumin
¼ tsp crushed red pepper
Dash of fresh ground black pepper
6 or 8 fresh oregano leaves, minced

In a large Dutch Oven (or saucepan), heat oil over medium heat and saut̩ onions until lightly fragrant. Stir in pumpkin and tomatoes and then pasta sauce. Add remaining spices and mix well. Transfer to a slow cooker and let simmer for three or four hours Рthe longer, the better!

Make a hearty main dish by adding a pound of ground meat (cooked) and two or three cups of whole grain rotini pasta (cooked).


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