Pumpkin guisada to the provincial

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  • Pumpkin: 1,200 kg
  • Onion: 2 large
  • Butter or Margarine: 1 tablespoon
  • Broth: 1 cube
  • Garlic: 1 tooth
  • Laurel: 1 sheet
  • Salsa: 1 branch
  • Salt: taste.
  • Pepper: taste.


Make a stir-fried with onion, garlic, the bay leaf, the margarine or butter and parsley. On being discharged join the pumpkin, cut in squares and drizzle with 3 dl of broth prepared with the cube of meat broth. Let it brew on a low heat, until the pumpkin stay tender, but not undone. Season with salt, if you need to, and with a little bit of pepper and serve. In general, the pumpkin guisada used as an accompaniment to meat or poultry, baked goods, but if you want, you can also go to the table as a dish of vegetables, in and of itself.

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