Little Pumpkins Stuffed With A Bean Stew Recipes

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BEEF STEW IN A PUMPKIN



Beef Stew in a Pumpkin image

Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

Provided by ratherbeswimmin

Categories     Stew

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cut into 1 inch cubes
4 medium carrots, peeled and sliced
1 large green pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 lb) pumpkin

Steps:

  • In a Dutch oven, brown meat in 2 tablespoons oil.
  • Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
  • Cover and simmer for 2 hours.
  • Stir in bouillon and tomatoes.
  • Wash pumpkin; cut a 6 to 8 inch circle around top stem.
  • Remove top and set aside; discard seeds and loose fibers from inside.
  • Place pumpkin in a shallow sturdy baking pan.
  • Spoon stew into pumpkin and replace the top.
  • Brush outside of pumpkin with remaining oil.
  • Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).
  • Serve stew from pumpkin, scooping out a little pumpkin with each serving.

STUFFED BABY PUMPKINS



Stuffed Baby Pumpkins image

Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois. She likes to serve white baby pumpkins stuffed with spinach and cheese. Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary. But they make a dramatic side dish that can be stuffed with any manner of fillings that complement the layer of soft, cooked pumpkin that clings to the skin. This recipe uses Gruyère and kale, with pine nuts for texture and red pepper flakes for heat. The hardest part is carving off the pumpkin tops and cleaning out the tiny seeds. Bake for an hour, then test; it is hard to predict how much time each pumpkin takes to become tender when pierced with a fork.

Provided by Kim Severson

Categories     stuffing and dressing, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

6 mini-pumpkins, preferably the white variety
1/4 teaspoon salt and 1/8 teaspoon ground black pepper, plus more to prepare the shells
2 tablespoons butter
2 scallions (about 1/3 cup), chopped
1 large garlic clove, finely chopped
4 cups baby kale or stemmed and roughly chopped lacinato kale (about 4 ounces)
1 teaspoon fresh lemon juice
1/2 cup white bread crumbs, lightly toasted
2/3 cups shredded Gruyère cheese
1/4 cup pine nuts, toasted
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 cup heavy cream
1 tablespoon olive oil

Steps:

  • Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.
  • Melt the butter in a sauté pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and sauté for another minute or so, until fragrant. Add the kale and cook until it just wilts, about 3 or 4 minutes. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, nutmeg, red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black peppers. Mix well, then stir in the cream.
  • Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.
  • Bake for 1 hour, watching to make sure the tops don't brown too much. Test the pumpkins by piercing with a fork. If the skin doesn't pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams

BLACK BEAN, CORN AND PUMPKIN STEW



Black Bean, Corn and Pumpkin Stew image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
1 red pepper, seeded and cut into 1/4-inch dice
1 teaspoon cumin seeds
2 cloves minced garlic
1 teaspoon oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon paprika
2 cups thawed frozen corn kernels
2 cups winter squash like pumpkin or acorn, cut into 3/4-inch dice
1 (16 ounce) can (2 cups) plum tomatoes, chopped, juices reserved
2 cups chicken broth
2 (16 ounce) cans black beans drained and rinsed
Salt and pepper
12 ounces medium wide egg noodles cooked and drained
2 jalapeno peppers, seeded and finely minced
1/4 cup toasted sunflower or pumpkin seeds, optional

Steps:

  • Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds.

PUMPKIN STEW (COOKED IN THE PUMPKIN)



Pumpkin Stew (Cooked in the Pumpkin) image

This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!

Provided by southern chef in lo

Categories     Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

10 -12 lbs pumpkin
2 lbs beef stew meat
2 tablespoons oil
1 bell pepper, diced into large pieces
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced tomatoes
2 -3 cups water
salt and pepper

Steps:

  • Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
  • Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
  • Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
  • Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

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