Spicy Fall Stew Baked in a Pumpkin

Fall is my favorite time of the year! I love the cool crispness in the air, I love dressing in jeans and a cute sweater!  Most of all I love cuddling up and eating warm stews and soups. This recipe from vegetarian times is a keeper!

Vegetarian Times

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.

Ingredient List

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)


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.

Nutritional Information

Per : Calories: 221, Protein: 6g, Total fat: 9g, Saturated fat: 3g, Carbs: 31g, Cholesterol: 10mg, Sodium: 699mg, Fiber: 6g, Sugars: 10g

I will probably use chickpeas the next time I make it, because I did not care for hominy much. My kids loved the way it looked but were not too happy to eat it :(
I did not find a big pumpkin so I made two small ones. The pumpkin (I used Kabocha) itself, was so yummy to scoop out and eat after the stew was all gone!! Enjoy my friends!!



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