Fall as l'entree

Pumpkins are not only for carving to cast inappropriate silhouettes on the side of the wall. I went to the local "Organic" market and purchased a smaller pumpkin at 99 cents per pound and then some baby portabella mushrooms. I made a dish inspired by "The Silver Spoon."

You need:
-1/2 pumpkin (2lbs)
-1/4 pound Mushrooms
-1/2 onion
-1 cup chicken stock
-1/4 cup chopped Parsley
-Butter and Olive oil

Start by sauteeing the finely chopped onions on very low heat for about 5-minutes. Peel the pumpkin and chop it into 1-inch pieces and thickly slice the mushrooms. Crank up the heat on the onions and then toss in your pumpkin and mushrooms. Salt and pepper, bien sur. Sautee for about 5-minutes and then pour in your stock and continue to cook on high. Once the stock is reduced, throw in your parsley and turn off the heat. Serve hot and with a baguette!

I always heat the olive oil and butter together. Olive oil doesn't burn as fast as straight up butter, but I need the flavor of the butter, so I make a compromise by mixing the two.