Quantcast
Get 2 Free Trial Issues Plus a Free Gift

resources

newsletters

sponsored resources


Spicy Fall Stew Baked in a Pumpkin

Vegetarian Times Issue: October 1, 2008   p.67

You don’t need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can’t find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (Click here for recipe).

Directions

1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

2. Add tomatillos, hominy, ı/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.

3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1ı/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.

5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe). 

Member Rating: 1111

ingredient list

Serves 6

  • 1 medium onion, diced (1 cup)
  •  2 Tbs. olive oil, divided
  • 1 red bell pepper, cut into 1-inch dice
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. chili powder, preferably New Mexican
  • 1 tsp. ground cumin
  • ½ tsp. dried oregano
  • ½ lb. tomatillos, husked and quartered (1½ cups)
  • 1 15-oz. can hominy, rinsed and drained
  • ¾ tsp. salt
  • 1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
  • 2 oz. grated sharp Cheddar cheese (½ cup packed)

Nutritional Information

Per :

Calories 221
Protein 6g
Total Fat 9g
Saturated Fat 3g
Carbs 31g
Cholesterol 10mg
Sodium 699mg
Fiber 6g
Sugar 10g
Your rating: 
Rate this Recipe 		| Save to MY RECIPES Remove from MY RECIPES

Log In + start saving recipes


Comments

By Kate on Oct 02, 2009:
This is amazing!!! The cucumber salsa tops it off nicely...I added some Greek Yogurt...my only issue, how many servings per recipe?
By Christina on Oct 14, 2009:
Thanks for a great pumpkin recipe!

http://30poundsin30weeks.blogspot.com/
By Bev on Oct 18, 2009:
I accidentally set the oven to 400F, and the dish was done baking in 45 minutes. Yay!
By Milli on Oct 20, 2009:
This was an absolutely delicious recipe!! I used cayenne pepper instead of the new mexican chili and had a good spicy kick to it.
By Lana on Oct 23, 2009:
Fabulous!! I placed the stew in three small pie pumpkins to make individual servings. I placed the finished pumpkins on plates, and we ate the stew directly out of the pumpkins.
By Anonymous on Oct 25, 2009:
This was wonderful - made it in a red kuri squash. Delicious, especially with the cucumber salsa!
By GayLynn on Oct 27, 2009:
This looks ans sounds great, can't wait to try it.
By Joan on Dec 15, 2009:
This is a no-fail, super delicious dish. I have had many positive comments from guests that I have served this to. I continue to make this recipe over and over, as it is so scrumptious. I don't even make the salsa as the pumpkin stew, is so great on its own.
By cameron s. on Feb 10, 2010:
this is a amazing recipe. hearty and scrumptious. so good i make it at least once a month during the fall and early winter. the only thing is that the serving size will inevitably vary according to the squash and size chosen. i will never lose this recipe!

Add a comment

Community

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!
Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Offer valid in US only.
Canadian subscriptions | International subscriptions