{"id":1262,"date":"2012-10-21T21:30:55","date_gmt":"2012-10-22T04:30:55","guid":{"rendered":"http:\/\/delightfilledart.wordpress.com\/?p=1262"},"modified":"2016-01-24T23:07:43","modified_gmt":"2016-01-25T07:07:43","slug":"chili-stew-in-a-pumpkin","status":"publish","type":"post","link":"https:\/\/www.nancyduckhildebrand.com\/?p=1262","title":{"rendered":"Chili Stew in a Pumpkin"},"content":{"rendered":"<p><a href=\"https:\/\/www.nancyduckhildebrand.com\/wp-content\/uploads\/2012\/10\/mg_2860.jpg\" rel=\"attachment wp-att-4422\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4422\" src=\"https:\/\/www.nancyduckhildebrand.com\/wp-content\/uploads\/2012\/10\/mg_2860-240x300.jpg\" alt=\"mg_2860\" width=\"240\" height=\"300\" srcset=\"https:\/\/www.nancyduckhildebrand.com\/wp-content\/uploads\/2012\/10\/mg_2860-240x300.jpg 240w, https:\/\/www.nancyduckhildebrand.com\/wp-content\/uploads\/2012\/10\/mg_2860.jpg 721w\" sizes=\"auto, (max-width: 240px) 100vw, 240px\" \/><\/a>For several years, I have had a tradition of making dinner in a pumpkin at least once each autumn. This year, I was given this medium-sized sugar pumpkin by a family friend, and this weekend finally got around to using it. Sometimes when I get an extra day off, I spend a lot of it preparing a nice meal, and this past Friday was one of those days. I made a vegetarian recipe of &#8220;Chili Stew,&#8221; along with the Rebar Cookbook&#8217;s cornbread with maple pecan butter (yum!), roasted pumpkin seeds and pumpkin beer. The following day I made caramel sauce to dip our orchard-fresh apples in&#8230;no pictures but it was a big hit. About halfway through my fun cooking day, I remembered to invite a family over to enjoy it with us! It&#8217;s a great way to make a memorable fall dinner.<\/p>\n<p>Here is the recipe I used:<\/p>\n<p><span style=\"text-decoration: underline; color: #ff6600;\">Chili Stew<\/span><\/p>\n<ul>\n<li>Sugar pumpkin (or butternut squash) &#8211; about 2 cups<\/li>\n<li>2 medium onions, cut into pieces (I used leeks)<\/li>\n<li>2 cups of celery, chopped<\/li>\n<li>1 red pepper, chopped<\/li>\n<li>1\/2 jalapeno, minced<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 15 oz can of diced tomatoes<\/li>\n<li>tomato sauce (I used about 1\/2 a jar of spaghetti sauce)<\/li>\n<li>1 can of kidney beans (rinsed of course)<\/li>\n<li>1 package of vegetarian ground round<\/li>\n<li>1 zucchini, cubed<\/li>\n<li>1 cup of mushrooms, sliced<\/li>\n<li>1 1\/2 tsp. chili powder<\/li>\n<li>1 1\/2 tsp. cumin<\/li>\n<li>salt &amp; pepper, hot sauce, lime juice to taste.<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline; color: #ff6600;\">Nancy&#8217;s loosey goosey Instructions:<\/span><\/p>\n<p>1. Clean and scrape seeds out of pumpkin. Place in an inch of water in a pan, cover with foil, and bake until finished (can take a long time depending on size &#8211; this one took about 90 minutes at 400). Or, cube squash and saute in a pan for 5-10 minutes.<\/p>\n<p>2. Saute onions, celery, bell pepper, jalapeno, and garlic for about 10 minutes. Add remaining ingredients except salt\/pepper\/lime juice\/hot sauce. Simmer uncovered for about 15-60 minutes, until ingredients are tender.<\/p>\n<p>3. If you baked a pumpkin, scrape out the edible flesh and chop, add to stew. Try not to pierce the pumpkin shell so you can use it as a serving bowl.<\/p>\n<p>4. Roast pumpkin seeds to taste (spray with cooking spray or toss in butter\/oil, season to taste, roast at 300-ish for about an hour, turning occasionally)<\/p>\n<p>5. Make some cornbread and maple pecan butter (basically maple syrup, melted butter, cinnamon and chopped roasted pecans)&#8230;yum!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For several years, I have had a tradition of making dinner in a pumpkin at least once each autumn. This year, I was given this medium-sized sugar pumpkin by a family friend, and this weekend finally got around to using &hellip; <a href=\"https:\/\/www.nancyduckhildebrand.com\/?p=1262\">Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":4422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","footnotes":""},"categories":[32],"tags":[142,268,359,414,784,804,907],"class_list":["post-1262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-autumn","tag-chili","tag-dinner-in-a-pumpkin","tag-fall","tag-pumpkin","tag-recipe","tag-stew"],"_links":{"self":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/posts\/1262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1262"}],"version-history":[{"count":0,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/posts\/1262\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=\/wp\/v2\/media\/4422"}],"wp:attachment":[{"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nancyduckhildebrand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}