Spicy Fall Stew Baked in a Pumpkin

Name: Spicy Fall Stew Baked in a Pumpkin
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4-5 , 4-5 serving(s)
Ingredients: 2 tablespoons olive oil; 1 cup of chopped onion; 1 red bell pepper, cut into 1 inch pieces; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 (10 ounce) can Rotel Tomatoes (with chilis); 1 (15 ounce) can hominy, rinsed and drained; 3/4 teaspoon salt; 1 (3 -4 lb) pumpkin (either sugar pie, cheese, red kuri, kabocha or buttercup squash); 2 ounces grated sharp cheddar cheese (1/2 cup packed)

⏱ 170 mins 🍽 4-5 , 4-5 serving(s) 🏷 Stew

This unique autumn dish features a spicy vegetarian stew cooked inside a whole pumpkin. The stew combines hominy, Rotel tomatoes with chilis, onion, and bell pepper, seasoned with cumin and oregano. It is layered with sharp cheddar cheese inside a prepared pumpkin and baked until the squash flesh is tender. The result is a hearty, flavourful meal where the stew and soft pumpkin are served together. It is a perfect centrepiece for a cosy fall gathering.

Ingredients

2 tablespoons olive oil
1 cup of chopped onion
1 red bell pepper, cut into 1 inch pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (10 ounce) can Rotel Tomatoes (with chilis)
1 (15 ounce) can hominy, rinsed and drained
3/4 teaspoon salt
1 (3 -4 lb) pumpkin (either sugar pie, cheese, red kuri, kabocha or buttercup squash)
2 ounces grated sharp cheddar cheese (1/2 cup packed)

Method

Set your oven to 350 degrees. Warm one tablespoon of olive oil in a pot. Cook the chopped onion, red bell pepper pieces, and minced garlic for 7 minutes until they soften.
Mix in the ground cumin and dried oregano, then continue cooking for another 3 minutes.
Pour in the can of Rotel tomatoes, the rinsed hominy, a quarter cup of water, and the salt. Bring everything to a boil.
Lower the heat and let the stew simmer with a lid on for 10 to 12 minutes.
Take off the lid and cook for a further 5 minutes to allow the mixture to thicken slightly.
While the stew cooks, slice the top from the pumpkin to create a lid. Remove all the seeds and strings from inside.
Brush the interior of the pumpkin with the remaining olive oil and sprinkle with salt. Place the grated cheddar cheese in the bottom.
Spoon the prepared stew into the pumpkin. Add a little more cheese on top, then cover with the pumpkin lid.
Put the filled pumpkin on a baking sheet lined with wax paper. Bake for 1.5 to 2 hours, until the pumpkin flesh is easily pierced with a fork.
Take the pumpkin from the oven and allow it to rest for 5 minutes.
To serve, scoop the stew and tender pumpkin flesh into bowls while hot.

Nutrition (per serving)

Sodium1055800 mg

Recipe details

CategoryStew

AuthorLaughing in the Kit