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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 ¼ 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
½ large green bell pepper, seeded and cut into ¼ 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 ¼ inch dice; or 1 cup well drained,
canned diced tomatoes
½ 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
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.
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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