All Things Pumpkin

It's kind of tradition every year in the Fall to do lots of things with pumpkins. Pumpkins run a plenty around us, and you can usually find a good-sized one for a decent price for carving purposes. The last several years, Mom and I have spent time with David and his girls/family while I carve a pumpkin. Mom never participates in the carving, but I think she really enjoys listening to us talk, laugh, joke, and encourage each other as we gut those Jack O'Lanterns and make them into something cool. This year is no exception. David has already invited us for our annual carving fest, and I hope to pick up my pumpkin in the next couple of weeks so I get my pick of the litter and don't have to take whatever is left. 

Along with pumpkin carving, there are tons of pumpkin recipes that are so delicious. I could eat anything pumpkin year round. One of my favorite recipes of all time is one we used to make around Christmas every year. It's a pumpkin log with a cake-like pumpkin outside, cream cheese frosting inside, and sprinkled with powdered sugar. We use to freeze it and eat it over weeks during the holidays. Such fond memories of the pumpkin log. It's been years since we've done it because it's very messy and takes a lot of time and effort (and the entire kitchen to get it done). Maybe this year I can change that and keep a frozen stash. Mmmm mmmm mmmm. 

Something else that has become a tradition more recently is making pumpkin stew. This is a hearty meal and very filling. It makes great leftovers and warms up well in the microwave or reheated in the oven. Even Dad, who doesn't like squash of any kind, liked this recipe and gobbled it up. It's great served with a side of garlic bread or dished up on its own. And usually there's not much room, if any, for dessert. I thought it would be fun to include the recipe here for future reference. Just keep in mind that the recipe doesn't contain any measurements. It takes adjusting depending on how many pumpkins of stew you plan to make. And you don't have to add everything listed here. You can pick and choose and cater to your own tastes (or your family's tastes). I guarantee that kids will love it, especially if you have them help you make it. They think it's pretty cool when you take a pumpkin out of the oven and have dinner baked inside of it. Yuuuuuuuuuumy! 

Pumpkin Stew (the basics) 
Small pumpkins (usually one per person, depending on size; some people call them sugar pumpkins, but they're not the really tiny ones used for decoration)
Rice or potatoes
Tomatoes (canned or fresh; used to help create moisture, so do not drain the juice)
Green beans
Corn
Carrots
Onion
Peppers (of any color, although yellow and orange give it sweet flavor, while red and green make it a little spicier)
If you're David, add jalapenos! 
Hamburger (you could probably use chicken, turkey, or pork, but I like it with red meat)
Any other veggies you want (cabbage, zucchini, etc.)
Meat or veggie stock
Salt and pepper to taste
Cheese (my personal preference is a sharp cheddar)

Preheat oven to 400 degrees Fahrenheit. 
Gut the pumpkins (use the seeds for a treat later!) by cutting off the tops and leaving as much flesh as possible inside. Lather the outside of the pumpkins (to avoid burning and over-drying) with olive oil or vegetable oil. Place on a cookie sheet (or other heavy pan where they can sit flat). 
Cook the hamburger (or other meat) and rice or potatoes (separately). Drain the hamburger for less fat intake if you want. It helps to keep a little bit of fat with the meat so the "stew" stays semi-wet. If using potatoes, cut them up into bite-sized pieces. Cut all the other veggies into bite-sized pieces. If you want the harder veggies (like carrots and peppers) to be fully cooked (soft to the bite) saute them in a bit of butter and/or olive oil before adding them to the stew combination. 
Combine the meat, starch, and all the veggies together using the juice from the tomatoes and the meat or veggie stock until you get a thick, consistent stew-like mixture. Spoon the mixture into the pumpkins. Bake at 400 degrees for about an hour (sometimes less, sometimes more depending on the size of the pumpkins). You'll see the outside of the pumpkins start to "shrivel", and that's how you can tell it's done cooking. 
Remove from the oven and let rest for a few minutes. It's best to eat a whole pumpkin in a bowl, but they can be cut into sections and eaten on a plate as well. Top with cheese, and eat the pumpkin out of the shell along with the rest of the stew. 

There you have it! Pumpkin stew to feed the masses. You won't regret making it. In fact, it might become your new Fall family tradition. I'm not sure if we'll make it this year, but I do know that it's one of my favorites and well worth all the work. 

And if you have a David around your house, persuade him into making homemade caramel ice cream to go along with it (or vanilla with caramel topping). It will be the perfect and complementary dessert for your pumpkin stew. Plus, ice cream kind of fills in all the little holes in your stomach that didn't get enough food, so there's ALWAYS room for ice cream. 

I'm looking forward to Fall (and other holiday) traditions this year. Fall is my favorite season. I love everything about it. There's nothing better than the sounds of leaves falling to the ground and crunching under foot, the wind blowing, the air getting crisper and cooler, the smells of cinnamon and nutmeg and spice and pumpkin wafting in the air, the vibrant colors of leaves, the sweaters and scarves that come out of hiding, and the taste of romance in the air (even when there's nobody to be romantic with). Fall is just an amazing season. Even 'The Bear' likes Fall. He perches himself on the porch and surveys his kingdom for longer amounts of time in the Fall. I think he knows what follows ... snow and freezing cold! 

In the meantime, I'm going to savor every delicious, delightful moment of my favorite season. Please stay forever, Fall!