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.
