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Pumpkin Stew
This Halloween recipe from "Taste of Home" magazine was submitted by
Donna Mosher of Augusta, Montana.
(8-10 servings)

























Ingredients

•  2 pounds beef stew meat, cut into 1-inch cubes
•  3 tablespoons canola oil, divided
•  1 cup water
•  3 large potatoes, peeled and cut into 1-inch cubes
•  4 medium carrots, sliced
•  1 large green pepper, cut into ½-inch pieces
•  4 garlic cloves, minced
•  1 medium onion, chopped
•  2 teaspoons salt
•  ½ teaspoon pepper
•  2 tablespoons beef bouillon granules
•  1 can (14-½ ounces) diced tomatoes, undrained
•  1 pumpkin (10 to 12 pounds)



Directions:
  1. In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

  2. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.



Cristina’s Roasted Pumpkin Seeds

In a bowl, toss the pumpkin seeds with olive oil; season with salt and pepper.


Roast in oven (350°) until toasted.


Top with: pomegranate seeds, scallions, jalapenos, crème fraiche or sour cream, and either pumpkin seed oil or walnut oil.



For more great "Taste of Home" recipes, go to www.tasteofhome.com.


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