Instructions: Preheat oven to 300 deg.

Combine all ingredients in a large roasting pan or casserole dish.

Place in oven and cook, uncovered, for 4 hours. The pumpkin, chayote and tomatoes will cook down to a thick sauce. Stir every 30 minutes. Add more stock if necessary. Serve hot.

Being as how
*that* time of year is coming up all too soon, I thought Id get a jump on things by posting some pumpkin recipes that just came across rec.food.recipes. I selected these recipes from the greater list because they appear to be interesting and *very* easy to

convert to VLF.

You can thank me for these recipes in a very simple way: tell me what the ingredient "battata" is in the first recipe. This is

the one I most want to try, and I even have a large yucca root in the

kitchen, but I dont know what battata is and Id hate to just omit it
without at least knowing its basic makeup and thus its contribution to
the recipe.

BTW, I see no reason why the first recipe cant be made just as-is with only the oil omitted. I dont think a 300 degree F oven is going

to dry out or scorch the veggies if they are missing 1/4 cup of oil in
this whole large amount of food. And omitting 1/4 cup of oil in an 8-serving recipe should bring the per-serving fat grams down from 9 to
2.

One other tip on the first recipe, on which I seem fixated. ;-)

Dont put the cilantro in at the beginning. It will just break down under the prolonged heat and contribute nothing to the dish. Stir it in just before serving, or dont bother including it at all. Better yet, do what we do in our household; provide it at the table. That way
my cilantrophilic wife can inundate her bowl, and her somewhat cilantrophobic husband can use little or none. [Curtis Jackson]

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