Friday, October 31, 2014

Pumpkin and Pork Stew


 It's pumpkin season and there is a lot more things you can do besides make pumpkin pie or muffins!  How about a pumpkin for your Halloween dinner?


1 large to medium sugar pumpkin (also called pie pumpkins)
1 ½ pounds of pork sirloin, cut into 1 inch chunks
2/3 cup gluten free flour
1 teaspoon each of salt, pepper, and garlic powder
¼ cup olive oil
½ large onion, chopped
½ red pepper, cleaned and chopped
1 carrot, chopped
¾ cup celery, chopped
8 crimini mushrooms (the small brown ones) cut into quarters
1 medium zucchini or Mexican summer squash, halved and then sliced
2 large heads of garlic, crushed
2 potatoes cut into ¾ inch cubes
2/3 cup cream of mushrooms soup (Pacific has a great gluten free one)

Sugar pumpkins are smaller than carving pumpkins


Cut the top off the pumpkin and clean out the seeds and the pulp.  (Click here to see how to cook those seeds!).  Set aside.



Mix the flour with the salt, pepper and garlic powder.  Dredge the pork pieces in the mixture.  Heat the olive oil in a large skillet and brown the pork on all sides.










Add the remaining ingredients, except for the squash and the soup, and cook until the vegetables are starting to get soft. 



Stir in the mushroom soup and the squash and mix well.  Place the entire mixture into the pumpkin, put the top on, and place on a large baking sheet. 



Put the sheet into a preheated, 350 degree oven and bake for one hour, until the pumpkin is tender when poked with a fork.

Remove from the oven and let set for about 10 minutes.  


To serve, scoop the stew out with some of the sides of the pumpkin (the meat) and place into serving bowls.  Serve hot with some gluten free rolls!



Makes about 4-6 servings.


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