Eat Veggies, save the planet

I had 4 sugar pumpkins sitting on the counter from my Fall garden. One went soft and started to mold on the bottom so I knew it was time to use the other 3 or lose them. so I baked all three. While they were baking I opened up my cookbooks to look at recipes using pumpkins. I found a recipe for pumpkin saag. Since my husband likes Saag Paneer, I thought I would give this recipe a try. It was delicious and even though John looked at it and said it didn’t look appealing, he liked it very much.

After baking the pumpkins, I let them cool and then skinned and cubed them. I ended up with 3 cups of pumpkin. With one cup I made pumpkin pie filling, vegan. And with the second cup I made a small batch of pumpkin paneer. I still have one cup to use. Here’s the recipe.

• 1 cup of cubed pumpkin
• 2 tsp of canola oil
• 1/4 of a large onion, diced
• 1 garlic clove minced
• 1/4 cup of diced stewed tomatoes
• 1/4 cup vegetable broth
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/8 tsp cayenne
• 1/8 tsp cinnamon
• 1 TBSP of lemon juice or tamarind liquid

1. Saute onion in the oil for approx 5 minutes.
2. Add garlic and cook for 3 more minutes.
3. Add pumpkin and stir.
4. Add vegetable brothsalt, and spices.
5. Cook for 5 minutes .
6. Add lemon juice
7. Shut off heat, cover and let sit for 5 minutes covered.
8. Enjoy.