- 2 tablespoons butter
- 1 pie pumpkin (about 1-1/2 pounds), seeded, peeled, and cut into 1/2-inch chunks (see Tips)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon maple syrup
- In a large skillet, melt butter over medium heat. Add pumpkin, and stir to coat well. Cover skillet and cook until pumpkin softens, mixing occasionally.
- Uncover pumpkin and sauté 15 minutes, or until golden and fork-tender.
- Season with salt and pepper then drizzle with maple syrup. Serve warm.
Selecting a Pumpkin: Choose a brightly colored pumpkin that is heavy for its size. It should have a thick, hard shell with no soft spots, blemishes, bruises, or cuts.
Pumpkin Preparation Tips: For this recipe, you should only use fresh pumpkins that have not been carved or used as decoration. Cover your cutting surface with a cloth to prevent the pumpkin from slipping. Using a sharp, heavy knife, insert the tip of the knife into the pumpkin and cut it in half. Clean by removing the seeds and strings with a spoon then peel with a vegetable peeler or pairing knife, and proceed as directed above.