"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Spicy Fall Stew Baked in a Pumpkin Recipe

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This recipe for Spicy Fall Stew Baked in a Pumpkin, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T Olive Oil, divided
1 med Onion, diced
2 cloves Garlic, minced
1 tsp Chili Powder
1 tsp Ground Cumin
1/2 tsp dried Oregano
1 Red Bell Pepper, cut into 1 in. dice
1 1/2 C Tomatillos, husked and quartered
15 oz can Hominy, rinsed and drained
3 to 4 lb pumpkin, either sugarpie,cheese, red kuri, kabocha, or buttercup squash
1/2 C grated sharp Cheddar Cheese, packed
3/4 tsp Salt

Directions:
Directions:
Preheat oven to 350 F. Heat 1 T. oil in pot over medium heat. Add onion. bell pepper, and garlic. Saute 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew , if necessary. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and stings. Rub the inside of the pumpkin with remaining 1 T. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is tender. Remove from oven; let stand 5 minutes. Scoop stew, including pumpkin, into bowls and serve hot topped with Poblano-Cucumber Salsa.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes plus baking time of 1 1/2 - 2 hours
Personal Notes:
Personal Notes:
I baked this in a butternut squash and another similar stew in a pumpkin. I like the appearance of the pumpkin, but prefer the flavor of the squash. Great Vegan meal (you know the kind of cheese you use). 221 super nutritious calories.
I roasted and salted the seeds of the squash or pumpkin and sprinkled them over the stew - Yum!
Non vegetarians have loved this stew and not missed the meat.

 

 

 

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