Learn how to make your own apple swan! This swam was made by my camera man!!
Yesterday Camera man and I only left our home for a couple hours. We cooked and hung out with two of our favorite people ALL DAY! It was an unexpected treat. And we had a blast.
That morning for brunch we made a mushroom, spinach, tomato, and goat cheese frittata and on the side we had baked fingerling potatoes, sliced cucumbers, sliced avocado, and hearts of palm. I do not know why, but it was one of the best frittatas I ever made. My friend added a dash of almond milk and water to the eggs.
That morning I had bought a sugar pie pumpkin with intention of making a stew. It was AMAZING! The best thing about the recipe is that the pumpkin acts as a bowl too! And you get to scoop out and eat the inside! YUM. This recipe serves 2, you can get two smaller pumpkins for a larger family :)
Ingredients:
1 4.5/5 lb sugar pie pumpkin
1 can or box of white beans
2 or 3 tomatillos (husked and cut into quarters and then cut again.. so that would be 8ths?)
1 large red pepper
cumin
chili powder
salt
cayenne pepper for a little kick
goat or sharp cheddar cheese (optional but yummy)
EVOO
2 garlic cloves
salt
Directions:
- Preheat ove to 350
- heat a pot and add in 1tbs oil over medium heat
- add in garlic and cook until a LITTLE brown
- add in cumin, chili powder, and cayenne and mix in together. Get all the spices cooking and mixed together.
- add in bell pepper and tomatillos. Stir for about 2 minutes.
- add in 1/2 cup of water and a dash of salt. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer (partially covered) for 10-12 minutes. Uncover and cook for about 5 more minutes. Make sure tomatillos are softened.
While this is cooking cut the top of your pumpkin and scoop out seeds and the stringy insides. (save seeds for making roasted pumpkin seeds!!) After seeds are scooped out coat inside with EVOO and salt generously. Add cheese to the scooped out pumpkin. Enough to cover the bottom of the pumpkin.
Fill the pumpkin with the stew (from the pot), add in the white beans, mix, and cover the pumpkin lid. Place pumpkin on parchment paper lined baking sheet. Cook for 1.5-2 hours. Once you can stick a fork easily through the pumpkin, it is ready!!
Enjoy and scoop stew right out of pumpkin. Make sure to dig deep to get the cheese at the bottom! This recipe is so easy, even though it takes a while to cook. This is the first time I ate a pumpkin and it is very similar to butternut squash. For the sides I made quinoa mixed with kale. We ended up putting everything all in one bowl and eating it together!
My half eaten bowl. Not the prettiest, but you get the idea.
Have you ever eaten a pumpkin before??
