Pumpkin stew! This is a yummy and different way to present a dinner.
To make: Prepare your favorite recipe for stew. (We put ours in a slow cooker for 8-10 hours overnight.) Cut the top off a pumpkin and scoop out the seeds and pulp.
Set oven to 300 degrees. Be sure to lower the rack and take out the upper rack, because you’ll need the vertical space.
Prepare a baking pan by pouring 1-2 cups of water into it.
(I sprayed inside and outside the pumpkin with cooking oil, but I don’t know that I needed to.)
Spoon the stew into the pumpkin.
Place the pumpkin into the prepared pan. Bake the pumpkin for an hour; after an hour, put the top on the pumpkin, and bake one more hour.
When you serve it, scrape the inside of the pumpkin as you scoop out the stew, to make sure some of the pumpkin meat gets into the bowl.
Serve with crusty bread and a salad.
Maggie Tiggles 
All my pumpkins are about 12″ in diameter! Might make a LOT of stew!! 😅
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It makes really good leftovers. 😊
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Actually, going to try to salvage a couple of them after 31st and freeze the ‘meat’ for pies, cookies and soups. 😉
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Good idea.
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I bet that would also work for all the little squash we ended up with at seasons end. I had thought of making personal squash halves but didn’t know what to stuff them with. Stew is a good idea.
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Yes, what a great idea! Personal bowls of stew.
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Oooo I’m digging this!
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Yes – make it and dig in! 😊
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