One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Filling in for Christine’s busy schedule:
Spicey Fall Stew Baked in a Pumpkin
Vegetarian Times Issue: October 1, 2008 p.67
Nutritional Information
Serves 6
Amount Per :
| Calories | 221 |
| Protein | 6g |
| Total fat | 9g |
| Carbs | 31g |
| Cholesterol | 10mg |
| Sodium | 699mg |
| Fiber | 6g |
| Sugars | 10g |
Ingredients
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)
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 (See above for link to recipe).
