PORK, PUMPKIN AND APPLE STEW
A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.
Provided by Outta Here
Categories Stew
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
- Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
- Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
- Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
- Add apples. Cover and simmer 20 minutes.
- If stew is too thick, add remaining 3/4 cup broth.
- Serve.
Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8
FALL PUMPKIN AND TOMATILLO STEW
My recent trips to the farmers markets on the weekend have resulted in some delicious and creative recipes.. Now I said creative, not awesome... Some have not been top notch, but this recipe is a keeper. I'm saving it so i remember how I made it. It's really hearty for a vegan dish. Sooooo Yummy, and even my one year old loved it.
Provided by MC Baker
Categories Stew
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut pumpkin in half. This can be tricky, but I typically take my sharpest knife and puncture the pumpkin a few times and then slam it on the counter. Eventually it will crack in half (or more). Remove seeds and reserve them. They're good after being washed and coated in olive oil and salt and baked for ~10 minutes.
- Bake pumpkin and brussel sprouts with a bit of salt and olive oil coating them in oven at 350 F for at least an hour, until the pumpkin is soft and the brussel sprouts are a bit crisp. You can also toss the brussel sprouts in the broiler for 5 minutes at the end of cooking. I cooked the pumpkin a day ahead.
- Place potatoes in just enough cold water to cover in a pot on the stove. Set burner on high. Heat until rapid boil, and then lower heat to boil until potatoes are cooked through.
- While oven and stove are going, prep veggies. For the eggplants, cut the end off, slice in half, and cut into 1/2 inch pieces. Salt the surface of the eggplants and set aside so the can loose some water.
- Remove potatoes and place in cold water for a little while. Once the potatoes are cool enough remove skins, dice and add back to pot retaining just enough water to cover diced potatoes.
- Add wine and uncooked veggies and pepper to pot.
- Remove pumpkin and brussel sprouts. Peel skin or scoop pumpkin out of shell and cube in 1/2 cube. Add pumpkin and sprouts to stew pot.
- Cook until all veggies are done and tomatillos have disappeared into the stew.
- Add olive oil to the top of each serving or to the entire pot to add some body. Stew is best the next day.
- Serve with bread.
Nutrition Facts : Calories 235, Fat 2.1, SaturatedFat 0.3, Sodium 905.5, Carbohydrate 47.2, Fiber 15.3, Sugar 13.5, Protein 8.4
PUMPKIN-APPLE BREAD
Combine pumpkin and your favorite spices with fresh, chopped apples in this tasty bread. Enjoy a slice with fresh fruit for breakfast or with tea or coffee for an afternoon treat! Apples vary widely in juiciness, so if your apples are juicy, go toward the longer baking time.
Provided by Bibi
Categories Pumpkin Bread
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
- Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
- Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 12.4 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 478.8 mg, Sugar 22.9 g
PUMPKIN AND APPLE STEW
Fall's the time for hearty stews, soups, and bisques with lots of pumpkin! I made this up so I would have something to eat for about a week with some stew left over to freeze. I use a 6-oz bag of shredded carrot that I chop even finer in my food chopper, but otherwise this requires minimal measurement. Most of the spices I just shook in but the garlic powder, onion powder, coriander, salt, and pepper were measured. Gala and golden delicious apples are the best for this.
Provided by the80srule
Categories Stew
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix the pumpkin and broth in a big pot together, feel free to add some butter or oil for creaminess.
- Mix the spices with the pumpkin base.
- Add the green onions, black beans, carrot, and apple pieces.
- Bring the mixture to a boil, then let simmer on low heat for 30-35 minutes loosely covered. Serve with plain yogurt and toasted pumpkin seeds for garnish, with some crusty bread.
Nutrition Facts : Calories 203.3, Fat 0.9, SaturatedFat 0.3, Sodium 181.3, Carbohydrate 43.5, Fiber 10.5, Sugar 9.8, Protein 9.8
More about "pumpkin and apple stew recipes"
AUTUMN PUMPKIN APPLE STEW | WELL AND FULL
From wellandfull.com
5/5 (3)Total Time 45 minsEstimated Reading Time 3 mins
- In a large pot, bring a glug of olive oil to medium-low heat. Add in the diced onions and sauté until soft, a few minutes.
- Then, add in the garlic and stir until lightly fragrant, about a minute or so. Be careful not to let the garlic brown!
- Add in the chopped kale and stir it up well with the garlic and onion, for about another minute or so.
- Then, add in the fire-roasted tomatoes, pumpkin purée, vegetable broth, diced apples, and all the spices. Whisk everything until it's all evenly mixed. Taste and adjust the spices if you'd like.
PUMPKIN APPLE BEEF STEW RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 2 mins
PUMPKIN APPLE STEW RECIPE - GRAND RAPIDS MAGAZINE
From grmag.com
Estimated Reading Time 2 mins
HOMEMADE PUMPKIN STEW RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PUMPKIN APPLE STEW | UKRAINIAN RECIPES
From ukrainian-recipes.com
BEEF & PUMPKIN STEW RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
AUTUMN PUMPKIN APPLE STEW | WELL AND FULL | RECIPE | PUMPKIN …
From pinterest.ca
THE BEST PUMPKIN RECIPES FOR FALL | COOKIES AND CUPS
From cookiesandcups.com
KETO PUMPKIN, PORK AND PEANUT STEW - IBREATHEIMHUNGRY.COM
From ibreatheimhungry.com
PUMPKIN, PORK AND APPLE CIDER STEW RECIPE - EASY KITCHEN
From easykitchen.com
PORK, PUMPKIN AND APPLE STEW RECIPE - EASY RECIPES
From recipegoulash.cc
15 RECIPES FOR WHEN YOU CAN'T DECIDE BETWEEN APPLE …
From tasteofhome.com
TASTY CHICKEN AND PUMPKIN STEW RECIPE - COOK.ME RECIPES
From cook.me
CROCKPOT PUMPKIN, SAUSAGE, AND APPLE STEW - INSPIRING MAGICAL …
From inspiringmagicalmemories.com
PUMPKIN STEW RECIPE – TESTED & APPROVED BY VEGAN TEST KITCHEN
From vegan-test-kitchen.com
PUMPKIN, PORK AND APPLE CIDER STEW - RELISH
From relish.com
PUMPKIN APPLE BEEF STEW RECIPE - CUISINART.COM
MEATBALL AND POTATO STEW - RECIPE - COOKS.COM
From cooks.com
You'll also love