All Simple Vegetable Recipes


Simple Stewed Vegetable Pumpkin Cooking Recipes

This Thanksgiving invest in a fresh killed turkey, stuff in with a savory sage and onion dressing, and roast it until the skin is golden brown and crackling. Crave thick juicy slices and spoon up big servings of this delicious and simple cooking pumpkin stew recipes. Make mounds of fluffy mashed potatoes and finish with another holiday favorite spicy pumpkin pie.


Makes 6 to 8 servings

  • 2 tablespoons olive oil

  • 1 small onion, cut into inch dice; or 1 pint (10 ounces) boiling onions, boiled in water to cover for 1 minute, drained and peeled; or one half 16 ounce package frozen baby onions thawed

  • large green bell pepper, seeded and cut into inch dice

  • 1 small zucchinin, trimmed, halved lengthwise, and cut across into 1 inch chunks

  • 3 pounds pumpkin, peeled, seeded and cut into 1 inch chunks.

  • 2 large ripe tomatoes, cut into inch dice; or 1 cup well drained, canned diced tomatoes

  • cup well flavored chicken stock

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh oregano, plus additional for garnishing

  • Freshly grated Parmesan cheese

  1. Heat the oil in a large heavy skillet over medium heat. Add the onion and bell pepper and cook, stirring from time to time, until translucent 6 to 8 minutes. Add the zucchini and pumpkin, and toss until the chunks are well coated with the oil. Stir in the tomatoes. Stir in the stock. Season well with salt, pepper and oregano.

  2. Cover, reduce the heat to low, and simmer gently until the pumpkin is tender but not falling apart, 15 to 20 minutes. Serve the stew very hot, garnished with the additional oregano, along with a bowl of parmesan cheese on the side. Very simple and easy cooking method in this festival.

Notes: this is very pretty on a holiday table when presented in a pumpkin shell. This simple vegetable recipes can easily be doubled to serve a crowd.

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