Not Just A Decoration
photo by Renée at Almost Foodies
I will admit that the only thing about a pumpkin that I have ever attempted to cook is the seeds. So looking for a new experiment in the kitchen, I picked up one at Indian Ladder Farms last weekend and thought it would be perfect for this week’s “going local” dish. In addition to the pumpkin, all of the ingredients used were grown locally except the four spices.
Black Bean, Corn and Pumpkin Stew
adapted from a Food Network recipe by Michele Urvater
1/4 cup olive oil
1 red pepper, seeded and cut into 1/4 inch dice
1 tsp. cumin seeds
2 cloves of minced garlic
1 tsp. oregano
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 tsp. paprika
2 c fresh corn cut from the cob
2 c winter squash like pumpkin* or acorn, peeled and cut into 3/4 inch dice
2 c fresh chopped tomatoes
2 c chicken broth
1 + 1/2 c black beans
salt & pepper
jalapeno pepper (optional garnish)
1/4 c toasted sunflower or pumpkin seeds (optional garnish)
Heat olive oil until hot in a big pot. Add red pepper and saute for 5 min. or until somewhat tender. Add cumin and saute briefly. Add garlic, oregano, cinnamon, cloves and paprika and saute a few seconds. Add corn, winter squash, tomatoes, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. Season with salt and pepper and adjust seasons. Garnish with jalapeno pepper and toasted sunflower seeds.
*When preparing the pumpkin make sure to save the seeds to make a healthy snack for later!