Never Tired of Pumpkin
NOT TIRED OF PUMPKIN...YET
Yes, we launched a holiday collection last week (check it out as it's a beautiful collection, and we want to help you prepare for future festivities). That said, you might think we've moved on, but as we're all fully aware, Fall is in full swing, the temps are finally starting to drop, Pumpkins are gracing our front porches, and Halloween is right around the corner!
A few recipes make it onto my menu every fall season. One of those is Dinner in a Pumpkin, and this meal is our tradition for our annual family Halloween party. My sister -who decorates for many of our GLAM gatherings- made this when our kids were little, and everyone would embark on her home dressed for Halloween and ready to take the kids out trick-or-treating. She can make every event feel like she planned it for weeks, and you never want to leave her home.
This meal does precisely that and is a compliment to any fall gathering or weekend meal as it tends to be easy, tasty, and makes the house feel cozy (which is a must for me), and it's a crowd pleaser because it's also visually impressive. It takes some time, so do it on a day when you aren't too busy.
...without further ado
Start with a med to large Pumpkin that is big enough to fill with the stew but not too big to fit into your oven on the lowest shelf. I have made this mistake...
- Heat Oven to 425
- Clean the outside of the Pumpkin and wipe a little olive oil on it.
- Carve the Pumpkin-- actually, just cut the top out-- any pattern will do, but I like to zig-zag it like a carved pumpkin.
- Then clean it out and rub garlic olive oil (or regular oil) on the inside; add a little salt, pepper, and garlic salt (about 1-2 tsp each) and place on a cooking sheet cook for 1 to 1 1/2 hours-- depends on the size of your Pumpkin.
- Place the top on the side, so it cooks as well.
*note sometimes you have to cut off the length of the stem to make it fit but leave enough to make it helpful in taking on and off.
- While the pumpkin cooks, brown ground beef in a large pot and drain fat.
- Return to heat and add onion, garlic, fennel, and a pinch or two of each salt and pepper—cook for 5 minutes.
Add broth, Worcestershire, brown gravy, and veggies (hold kale). Stir for 5 minutes and add red wine (optional).
Return to a boil and simmer until the pumpkin is finished cooking-- pumpkin should be soft, and I always cut in to the top to check it. Make sure the mixture simmers for 20-30 minutes.
- Pour mixture into the pumpkin, cover the opening with foil and sprinkle generously with mozzarella cheese (also optional) and place back into the oven.
- Turn heat to 350 and cook for 20 minutes.
Get some help pulling that baby out of the oven. It's heavy! Remove foil, make sure cheese is melted, and place the top on for presentation.
When spooning into bowls, scrape the sides of the pumpkin, so you get some of the pumpkin in every serving.
INGREDIENTS: Prep all ingredients and set aside
3 tablespoons Garlic Oil
2 LBS Prime Ground Beef
1 Large Yellow Onion, chopped
1 Green Pepper Chopped
2-3 Cloves Garlic Chopped
1 tablespoon Oregano
2 tsp Fennel Seeds (to your taste and can be left out)
1 32 oz Beef Broth
1/2 Cup Worcestershire Sauce
1 package Brown Gravy
1-2 cups water
1 Zucchini Sliced and Quartered
2 Cans Water Chestnuts
1 Cup Sliced Mushrooms (any kind works)
1/2 - 1 Cup Red Wine
2 Cups Kale, chopped
8 oz package Shredded Mozzarella Cheese
Keep on hand and use to taste: Salt, Pepper, and Garlic Salt
If you make this please share your photos with us! We love to see what you’re up to!