Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Halloween Pumpkin Stew
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- #54815
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 1/2 pounds whole pumpkin
1 pound ground beef
2 cloves garlic
1 onion
1 cup uncooked instant rice
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 can (16 ounce size) tomatoes
2 cups beef broth
1/2 cup grated Cheddar cheese
directions
Wash pumpkin and cut off the top, creating a lid. Scoop out seeds and stringy fibers. Melt butter in a small saucepan. Add salt to butter and mix. Brush the inside of pumpkin with the butter mixture.
Chop onion and cut garlic into small pieces. Put onion, garlic, and ground beef in a large frying pan; fry over medium-low heat until meat is browned. Drain excess fat. Add rice, pepper, thyme, tomatoes, and beef broth to hamburger mixture. Mix well. Bring to a boil and then remove from heat.
Preheat oven to 350 degrees F. Place pumpkin in a shallow baking dish and rill pumpkin with ground beef mixture. Put lid on pumpkin and bake for 1 1/2 hours or until pumpkin flesh is tender but firm. Remove lid from pumpkin and sprinkle with cheese. Return to oven for 5 minutes. Serve from pumpkin, scooping pumpkin pulp out with ground beef mixture.
You might want to use small individual pumpkins.
added by
kpeterson
nutrition data
503 calories, 27 grams fat, 44 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
February 21, 2009
this was the best part of our halloween party
November 4, 2007
Excellent recipe! I used spicy tomatos (Rol-Tel) because I didn't have plain, and we thought it was a nice addition. We also used a little sour cream on top instead of cheese. I liked this recipe so much, I'm making it again for a second week in a row. Thanks for sharing.