PUMPKIN STEW
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
PUMPKIN STEW
This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!
Provided by Cathryn Gross
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
- Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
- Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g
PUMPKIN AND SAUSAGE HALLOWEEN HOTPOT STEW
Our Pumpkin and Sausage Halloween Hotpot Stew - or Spezzatino di Salsiccia is a perfect Autumnal recipe. It is a one-pot meal that is sure to be a crowd-pleaser.
Yield 4-6
Number Of Ingredients 23
Steps:
- **With this recipe bare in mind that there are a huge variety of pumpkins available, and often the ones bought at a supermarket are much more watery than other types. The cooking time might change with this due to the liquid that will be released from the different pumpkins.** CUT sausages into 3cm pieces and roll each piece into a tight ball. HEAT just 1 tbsp of olive oil in a large heavy-bottom saucepan and brown the sausage balls in batches. Once browned, transfer to a plate ADD the remaining olive oil followed by the diced vegetables, rosemary, thyme and garlic. Fry gently for 5 mins, using the same pan RETURN the meat to the pan and mix with the vegetables. ADD the remaining ingredients: pumpkin, potatoes (if using), tomatoes, purée, chili powder and stock. SIMMER for approx 20-30 mins or until the potatoes are cooked. POUR the polenta, butter and cold water into a pan, bring to boil, constantly whisking/ stirring to ensure no lumps form. Turn down to a simmer and keep cooking for another minute, adding the Parmesan and seasoning. TO SERVE, place a few spoons of polenta in a bowl (or hollowed-out pumpkin), top with a ladle of hotpot, drizzle with olive oil and add the Parmesan and pumpkin seeds.
HOMEMADE PUMPKIN STEW
An easy Fall stew recipe, a delicious Pumpkin Stew with Sausages will be sure to warm you up this cool fall and winter season.
Provided by Rosemary Molloy
Categories Main Dish
Time 45m
Number Of Ingredients 13
Steps:
- In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes.
- Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
- Cover and bring to a boil, then remove cover and continue cooking on a slow boil for approximately 15 minutes, add the mushrooms. Continue to cook until veggies are tender. Taste for salt. Serve immediately. Enjoy!
Nutrition Facts : Calories 565 kcal, Carbohydrate 26.14 g, Protein 20.34 g, Fat 42.85 g, SaturatedFat 13.85 g, Cholesterol 86.18 mg, Sodium 1564.06 mg, Fiber 4.25 g, Sugar 5.67 g, ServingSize 1 serving
BEEF STEW IN A PUMPKIN
I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.
Provided by Mirj2338
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Scrub pumpkin well.
- Heat 3 tablespoons oil in 5 quart casserole over medium heat.
- Add beef in batches to brown on all sides.
- Warm brandy, ignite and pour over beef.
- Transfer meat to platter and set aside.
- In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
- Add stock and madeira and bring to boil.
- Scrape sides and return meat and juices to pot.
- Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
- Cover, reduce heat to low and cook 15 minutes.
- Add potatoes and cook 15 minutes more.
- Stir in zucchini and cook 10 minutes more.
- Add corn, apricots and prunes and cook another 5 minutes.
- Keep stew warm on low heat while preparing pumpkin.
- Preheat oven to 375 degrees Fahrenheit.
- Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
- Scrape out seeds and string fibers from lid and base.
- Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
- Replace lid and bake pumpkin in roasting pan about 40 minutes.
- Pour juices from pumpkin into stew and stir well.
- Place stew into pumpkin and bake about 15 minutes longer.
LAMB AND PUMPKIN STEW
Brrr! It's cold outside, and you feel like having something warm and nourishing for dinner! How about going for a classic? A lamb and pumpkin stew will satisfy your cravings. Especially if you sprinkle some spicy magic in there, with paprika powder, garlic, cumin, and cinnamon. Enough to be happy that winter is here!
Provided by Vlad Popa
Categories Fruit & vegetables, gluten-free, Main course, nut-free, Other meats
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a skillet.
- Throw in the lamb chunks and fry them on all sides until they start turning brown.
- Add the butter and let it melt. Continue to cook the lamb for 3-5 minutes, then it them aside.
- Keep the skillet on medium heat and throw in the onion slices.
- Cook the onion until it softens and then add the pumpkin. Stir.
- Add the fried lamb pieces and stir again.
- Cook for a few minutes, then add the vegetable stock.
- Add the spices: paprika powder, cinnamon, white peppercorn, cumin, then mix everything.
- Cover the skillet and cook for about 5-7 minutes.
- Then, add the garlic, garlic sauce, parsley, and season with salt and pepper.
- Cook for 5 more minutes, then turn off the heat.
Nutrition Facts : Calories 537 calories, Protein 31 grams, Fat 40 grams, Carbohydrate 26 grams
JACK O'LANTERN STEW
I first had this dinner 42 years ago when I went to my first Halloween Party. It was originally called Grandma's Stuff in a Pumpkin, but that doesn't sound very scary. When my own kids started having Halloween parties, I began making this for them, with a little tweaking. I have also bought small pumpkins and made individual servings for each child at the party, it doesn't take that much longer to do, and the kids loved drawing the faces on their pumpkins and watched while I did the carving. My oldest son is now 21, and starting a cooking career - last October he called me and begged for this recipe. This is now a 3rd generation favorite- and who knows- may be passed onto more.
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
- While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
- Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.
PUMPKIN STEW (COOKED IN THE PUMPKIN)
This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!
Provided by southern chef in lo
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
- Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
- Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
- Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.
HALLOWEEN PUMPKIN STEW
I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
- Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
- Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
- Pour mixture from the skillet into the pumpkin and replace lid.
- Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.
Nutrition Facts : Calories 751 calories, Carbohydrate 64.6 g, Cholesterol 136.2 mg, Fat 32.5 g, Fiber 6 g, Protein 57.2 g, SaturatedFat 18.4 g, Sodium 1795.4 mg, Sugar 14.8 g
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