Spicy Fall Stew Baked in a Pumpkin

Pretty soon you be craving away at pumpkins like so









OK…maybe a bit bigger than this but you get the point!

With all the carving you’re going to be doing you might as well set up a pumpkin for a meal right? Well we’ve got just the recipe:



Spicy Fall Stew Baked in a Pumpkin



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, topped with Poblano-Cucumber Salsa


Thanks to VegetarianTimes for the recipe