Roasted Sugar Pie Pumpkin Stew
Yield: 6 servings
Ingredients
Measure | |
---|---|
Sugar pie pumpkins or red kuri squash | 3 each |
Field Roast Smoked Apple Sage Sausage Links, crumbled | 4 each |
Yellow onion, peeled, ¼” dice | 1 each |
Carrots, peeled, ¼” dice | 2 each |
Celery, diced | 3 stalks |
Purple potatoes, ½” pieces | ⅔ lb. |
Cinnamon, ground | 1 tsp. |
Cloves, ground | ¼ tsp. |
Cumin, ground | 1 Tbsp. |
Chili powder | 2 Tbsp. |
Quinoa | 1 cup |
Sea salt | 2 Tbsp. |
Apple, peeled, cored, ½” dice | 1 each |
Garlic, minced | 4 cloves |
Jalapeño, diced | 1 each |
Olive oil | ¼ cup + 1 Tbsp. |
Black pepper | 2 tsp. |
Vegetable stock | 4 cups |
Baby spinach | 2-½ cups |
Pumpkin seeds, toasted | ½ cup |
Cilantro, chopped | ¼ cup |
Method
- Preheat oven to 250°F.
- Cut tops off pumpkins or squash. Scoop out and discard seeds and membrane; set aside.
- In a large bowl, combine crumbled Smoked Apple Sage Sausage, onion, carrot, celery, potato, spices, quinoa, salt, apple, garlic, jalapeño, olive oil and black pepper. Toss to combine.
- Fill each pumpkin or squash with mixture, dividing equally. Pour vegetable stock into each pumpkin or squash until reaches ½” from the top. Place tops back on each pumpkin or squash to cover; bake for about 90 minutes. It’s normal for liquid to bubble out.
- Place a small handful of spinach into each serving bowl; top with stew, gently scraping some soft flesh from the pumpkin or squash while scooping. Garnish with pumpkin seeds and cilantro.