Yield: Serves 6 to 8
Ingredients:
- 1 3-pound pumpkin, peeled and cut in 1-inch cubes (instructions below)
- 3 large tart apples (pippin or Granny Smith)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- oil to grease baking pan
- 1/4 cup (4 tablespoons) cold butter, cut in small pieces
- 1 cup chopped pecans
Preparation:
Preheat oven to 350ºF.
Easy pumpkin peeling method: Wash the outside of the pumpkin; remove the top quarter of the pumpkin as if you're preparing it for carving a jack-o-lantern; scrape out the fiber and seeds, discarding fiber and reserving seeds for toasting if desired; cut lengthwise into 8 wedges. Remove peel with a vegetable peeler (this can be done with any winter squash--it's not necessary to "deep peel" hard squash with a knife). Cut pumpkin into 1-inch cubes--you should have about 6 cups of pumpkin cubes.
Cut the apples into 1-inch cubes, discarding the core (you should have about 6 cups of apple cubes--no need to peel them as the peel adds color, fiber, and vitamins).
Combine pumpkin and apple cubes with sugar and salt and and toss to combine. Oil a baking dish (9" x 13" is a good size for this recipe) and transfer pumpkin-apple mixture to the dish. Dot with the pieces of butter and sprinkle with pecans.
BONUS TIP: may be made to this point up to 2 days ahead, covered and refrigerated, and baked just before serving.
Bake in preheated oven for 30 minutes.