Spicy Fall Stew Baked in a Pumpkin Recipe

Name: Spicy Fall Stew Baked in a Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, diced (1 cup); 2 Tbs. olive oil, divided; 1 red bell pepper, cut into 1-inch dice; 2 cloves garlic, minced (2 tsp.); 1 tsp. chili powder, preferably New Mexican; 1 tsp. ground cumin; 1/2 tsp. dried oregano; 1/2 lb. tomatillos, husked and quartered (1 1/2 cups); 1 15-oz. can hominy, rinsed and drained; 3/4 tsp. salt; 1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash; 2 oz. grated sharp Cheddar cheese ( 1/2 cup packed)

Servings: persons

1 medium onion, diced (1 cup)
2 Tbs. olive oil, divided
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. tomatillos, husked and quartered (1 1/2 cups)
1 15-oz. can hominy, rinsed and drained
3/4 tsp. salt
1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
2 oz. grated sharp Cheddar cheese ( 1/2 cup packed)

1
Preheat oven to 350F.
2
Heat 1 Tbs.
3
oil in pot over medium heat.
4
Add onion, bell pepper, and garlic.
5
Saute 7 minutes, or until softened.
6
Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
7
Add tomatillos, hominy, 1/2 cup water, and salt.
8
Cover, and bring to a boil.
9
Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened.
10
Uncover, and cook 5 minutes more to thicken stew, if necessary.
11
Meanwhile, cut top of pumpkin around stem to make lid.
12
Scoop out pumpkin seeds and strings.
13
Rub inside of pumpkin with remaining 1 Tbs.
14
oil, and sprinkle generously with salt.
15
Sprinkle cheese in bottom of pumpkin.
16
Fill pumpkin with stew, then top with pumpkin lid.
17
Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender.
18
Remove from oven; let stand 5 minutes.
19
Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, diced (1 cup), 2 Tbs. olive oil, divided, 1 red bell pepper, cut into 1-inch dice, 2 cloves garlic, minced (2 tsp.), and more.

Yes, Spicy Fall Stew Baked in a Pumpkin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Fall Stew Baked in a Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions