Southwest Pumpkin Stew
Last night was Halloween and now you’re left with a perfectly good pumpkin sitting on your porch.
Don’t waste all that vitamin A and C, bring that jack-o-lantern in off the porch, chop it up and turn it into a healthy stew that the family will enjoy!
8 fresh Anaheim peppers
2 tablespoons canola oil
1 onion, sliced
1 tablespoon minced peeled fresh ginger
2 serrano chiles, chopped
4 large tomatoes, chopped
2 teaspoons ground cumin
2 teaspoons garam masala
1/2 teaspoon ground turmeric
2 cups water
5 cups cubed peeled pumpkin (or butternut squash)
1 (15-ounce) can pinto beans, rinsed
2 tablespoons freshly grated Parmesan cheese
2 teaspoons salt
Preheat broiler. Place Anaheim peppers on a foil-lined baking sheet and broil until blackened, turning so that the sides are evenly charred, about 8-10 minutes.
Transfer peppers to a large bowl, cover and let steam until the skins have loosened, about 10 minutes. When cool enough to handle, remove and discard stems, skins and seeds. Coarsely chop the peppers.
Heat oil in a Dutch oven over medium heat. Add the onion, ginger and Serrano chiles and cook until softened, about 4 minutes. Add the chopped Anaheim peppers, tomatoes, cumin, garam masala and turmeric and cook an additional 5 minutes.
Add water and pumpkin (or squash). Bring to a boil. Reduce heat to low, cover and simmer until the pumpkin (or squash) is tender, about 30 minutes. Stir in beans and cook until heated through. Stir in Parmesan and salt.
Makes 8 servings
Per 1 1/2 cup serving: 143 calories; 5 g fat, 1 g saturated fat; 1 mg cholesterol, 614 mg sodium, 23 g carbs and 6 g protein.
Nutrition Bonus: Vitamin C (215% daily value), Vitamin A (130% daily value), Folate and Potassium (22% daily value) and Iron (15% daily value)