This is the first pumpkin dish that I made for my family this past weekend! It consisted of white bean and turkey stew in pumpkin bowls. Whoa! This dish was truly an adventure to make because...:
- It was my first time buying pumpkins at the store.
- It was my first time cutting out the tops and removing the seeds.
- It was my first time eating a pumpkin dish that was not pumpkin pie.
I found this recipe at the Martha Steward website and I changed it a bit to make it my own. I substituted the sausage for turkey (I love the taste, smell, and texture of turkey - plus it's healthier!) and I didn't include the leeks nor the mushrooms. Ever since pregnancy # 1, I tend to keep mushrooms out of my meals. Used to be my favorite, though. Things change.
This recipe calls for baking the pumpkins THREE times. You read that right, exactly three times and for different purposes.
1st time - to bake the tops and right side of the pumpkins
2nd time - to bake the bottom of the pumpkin
3rd time - to bake the pumpkin WITH the stew.
This is where the stew gets a really 'pumpkinny' flavor. The pumpkin is so soft and tender by now that its flavor permeates the stew. It is very tasty. And it makes for a very comforting, 'fallzy' flavor.
In addition, when running out of the pumpkins, the stew mixes real well with rice and pasta.
|Pumpkin bowl covered - keeps the stew very hot!|
|Stew in Pumpkin Bowls garnished with Bay Leaves|
Come back next week for another Pumpkin dish!
~ Happy Pumpkin Cooking ~