Friday, October 31

Moroccan Pumpkin Stew


Pumpkin stew is an all time festive autumn dish and it is perfect for evening meals. Full of great seasonal flavors, exotic spices, and made to warm the heart, this is a one dish wonder served right in the pumpkin!

Full time 2 1/2 hours
Serves 4-6

The needs-

3-4 lb sugar pumpkin, needs to be at least 8" deep and 8" across
3 medium red potatoes, diced
1 medium onion, diced
1 1/2 cups frozen corn (you may substitute a can of diced tomatoes for a bolder flavor)
1 1/4-1 1/2 cup vegetable stock
1/2 cup chopped carrots
1 tbsp olive oil, divided
1 tsp ground ginger
1 tsp minced garlic
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground white pepper
1 cinnamon stick

The know-

Preheat you oven to 350' and lower the inside racks as far down as they can go.

In a deep saute pan (I actually use a chicken pot) heat butter, 1/2 tbsp olive oil, minced garlic, and onions over medium high heat.


Allowing butter to fully melt and the onions to turn soft, with slightly golden edges.

Add in all spices and allow to cook for a minute to roast the spices, they will darken a bit.


Add in potatoes and carrots along with 1/2 cup vegetable stock and allow stock to come to a boil.


Once it does, lower heat to medium low and cover pan. Let cook for 12 minutes.

While this cooks we can prepare the pumpkin.

Wash and dry the outside skin of the pumpkin really well.

Start by cutting the top off the pumpkin roughly 2" away from the stem.


Remove the insides of the pumpkin, trying to get as much of the stingy bits out without piercing the skin too much.



Once cleaned out, rub the remaining olive oil on the inside surface of the pumpkin.


Place pumpkin into a baking dish.


Right about now you should be ready to go back to the pan. Remove cover from pan and give it a good stir.

Add in frozen corn and 1/2 cup vegetable stock. Allow to cook 1-2 minutes just to thaw the corn slightly.

Stir really well and then pour mixture into the hollowed pumpkin.


Press down lightly just to tuck it all inside and add in 1/4 to 1/2 cup vegetable stock you should not see the stock at all.


Cut any stringy bits off of the removed top to the pumpkin and place back on the pumpkin.



Bake in oven for 2 hours, checking after 1 1/2 to make sure it has not begun to shrivel, if it has it is done.

Remove carefully from oven and let rest 5 minutes before removing the top.


Carefully remove top, steam will come out and serve.


To serve, scoop the pumpkin meat out from inside along with stew to enjoy this amazing dish!

Cheers!