Tuesday, October 25
Oddly, I have always enjoyed baking and cooking inside pumpkins. Their ability to hold liquids even while cooking makes them ideal for stews and scooping out the meat as you eat gives a little extra heartiness to the dish.
Here is one of my favorite dishes, a Mexican Spiced Stew. Use any stew meat you want lamb, pork, beef, I have used them all.
Full time 2 1/2 hours (based on pumpkin size)
You will need:
4 lb. pie pumpkin
1 lb. stew meat chunks (photos of beef)
1 medium onion, chopped
1 small orange pepper, chopped
1 small red pepper, chopped
1 small can chopped green chilies
15 oz can creamed corn
15 oz can whole kernel corn
4 tbsp olive oil
1 tbsp minced garlic
2 tsp chili powder
2 tsp. ground cumin
2 tsp dried oregano
1 tsp salt
1 tsp ground black pepper
Let us begin:
In a large sauté pan brown meat with half the spices and half olive oil
While this browns: preheat oven to 350, move rack to a medium low position. You need enough room to bake pumpkin with lid on
Begin to prepare pumpkin. Wash outside on warm water with small amount soap, then rewash in hotter water no soap.
Begin to cut open pumpkin around top, roughly 2"-3" from stem.
Hollow out pumpkin by removing seeds, scrapping sides a little to ensure no goo.
Pour in remaining olive oil and rotate pumpkin to coat all inside edges
Now mix all remaining ingredients (not meat) in a large bowl and stir to full blend
Once meat is browned, drain excess liquid and stir into vegetable bowl
Move pumpkin to a edged baking tray and stuff with mixture.
If you have excess, place in small dish along side pumpkin
Top pumpkin with lid, excess with foil
Bake for 2 hrs. Check pumpkin, carefully remove lid, steam will come out, stick a fork into the inside of pumpkin meat if it goes in easily your all set.
Remove pumpkin and serve. To eat just scoop out insides and carefully scoop out pumpkin meat as you go.