Ingredients: |
Ingredients: 1 8-10 inch diameter pumpkin and
1 acorn squash
Or acorn squash by person
Fill with:
2 tablespoons melted butter
1/2 teaspoon pumpkin pie spice
1 t. thyme
1/2 milk
1/2 beef stalk
salt and pepper
40 min. at 325
1.5 lb. beef for stew
1 large onion, chopped
2 cloves of garlic, minced
2 T. red vinager
1 green pepper, chopped
2 c. white wine
2 c. beef broth
1 can stewed tomatoes
2 sweet potatoes, peeled and cubed
2 white potatoes, cubed
handful dried apricot, cut
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Directions: |
Directions:Cut a lid out of the top of the pumpkin and reserve. Clean seeds and stringy fibers from the inside of the pumpkin (reserve seeds for roasting).
Preheat the oven to 325 degrees.
Brush the inside of the pumpkin with the melted butter, and sprinkle with 1 teaspon pumpkin pie seasoning, salt, and pepper. Place the lid on the pumpkin or cover opening with foil.
Place the pumpkin on a baking sheet, and bake in the oven for an hour.
While the pumpkin is baking, prepare the stew. In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft.
Add the beef and cook on medium-high heat, turning to brown all sides.
Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots, and lower heat to a simmer.
Cover and simmer over low heat for one hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick. Stir in the frozen corn.
Carefully pour stew into the pumpkin, replace top, and return to the oven for 30 minutes more.
Serve stew from the pumpkin bowl. When you transfer the pumpkin to a platter, do so very carefully and be sure to support the bottom of the pumpkin.
Serves 6 to 8.ººº |
This recipe for Carbonanda en Zapallo is from