Guest Post: Your Halloween Dinner

Here’s a guest post from June, my colleague at Kids Out and About. She occasionally (and it’s very occasionally lately–ahem!) writes a blog called My Name is June. I Like to Cook. She also wrote the post about making pancakes. Thanks, June!

Do you order pizza on Halloween to scarf down while you pass out chocolate to the trick or treaters? Really? Lame. Really lame. If you plan ahead a little, you can make this stew in advance and then just pop it into the pumpkin at the last minute. You still have two weeks to plan and cook it, because since you’re a good parent like me, you have abdicated all responsibility for the young ‘un’s costumes to the young ‘uns. It’s good for them. Makes them use their little noggins to come up with something original using only duct tape and the leftover tulle from their sister’s wedding. Can you say “Mummy”?

So, while the little ones thrash about desperately trying to complete their costumes before sundown on Halloween, pop this fun stew into the oven and you can pull it out just as the first little monsters show up at your door and demand protection money in the form of chocolate. And let’s not even get into those of you who are too cheap to spring for anything better than a mini tootsie roll. Puhleeze. It’s once a year. But then, who am I to judge? We live so far off the beaten path that I have never had a trick or treater darken my door. I have to go sit on a friend’s porch, but not before we eat the traditional Halloween pumpkin stew. Grandma Foodie used to make it every year when I was a kid. But I’ll bring a pumpkin roll and a bottle of wine with me to my friend’s house, so she’ll be happy to see me. I might even bring her a bowl of pumpkin stew.

Pumpkin Stew

3 T vegetable oil
3 cloves minced garlic
2 chopped green peppers
2 chopped onions
2 lbs beef stew meat
2 chopped tomatoes
1 T sugar
1 1/2 tsp salt
2 pkgs frozen corn
3 diced potatoes
3 smallish sweet potatoes, diced
2 C beef bouillon
8 peach halves
1 medium pumpkin (if you can find  a pretty large pie pumpkin, they are sweeter and not stringy)
3 T butter
11/2 tsp salt

In a large dutch oven, brown garlic, peppers, onions, and stew meat in oil. Add tomatoes and salt. Simmer 20 minutes. Add corn, potatoes, sweet potatoes, bouillon, and peaches and simmer 40 minutes.

Brush inside of pumpkin with butter and sprinkle with salt. Add stew and put lid on and bake 45 minutes at 350 degrees or until pumpkin is tender.

One Comment

  1. Big Sister

    Gosh, June, That sounds yummy — peaches are a really original ingredient. But after it is cooked, do you eat the pumpkin flesh or does it just sort of perfume the stew?

Leave a Reply

Your email address will not be published.