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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spicy Fall Stew Baked in a Pumpkin Recipe

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This recipe for Spicy Fall Stew Baked in a Pumpkin is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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