This recipe was in Wednesday's "Ottawa Citizen".
Pumpkin "Ghoul-ash" Served in a Roasted Pumpkin
6 pie pumpkins, each about 5 inches in diameter
1/2 cup +2 tsps olive oil divided
Salt & pepper
6 boneless, skinless chicken thighs
2 medium onions, chopped
3 cloves garlic, minced
1 1/2 tsps curry powder
1 tsp ground cumin
1 tsp ground cinnamon
2 cups pumpkin or butternut squash, diced to inch
2 cups potato, diced to 1 inch
1 cup parsnips, diced to 1 inch
1 cup carrots, diced
1 cup low sodium chicken broth
1 14 oz can diced tomatoes
2 tsp fresh cilantro, chopped
Preheat oven to 350 degrees F.
To prepare pumpkins, cut off the tops and scoop out seeds and stringy pulp. Rub olive oil inside cavity and season with salt and pepper. Place pumpkins with their tops right side up on baking sheets and roast 25 minutes. Turn pumpkins upside-down and roast another 25 minutes. Remove tops and reserve. Turn pumpkins and roast another 25 minutes until tender but firm. Let cool to room temperature.
Heat 1 tsp of oil in Dutch oven over medium high heat. Season chicken with salt & pepper and saute in Dutch oven until brown on all sides, about 8 minutes. Remove chicken; set aside. Add remaining tsp olive oil to Dutch oven, add onions and garlic and saute until golden, about 5 minutes. Add curry powder, cumin, cinnamon and saute 1 minute longer. Return chicken to pot and add diced pumpkin, potato, parsnip, carrots, broth and tomatoes. Cover and simmer 25 minutes.
Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 10 minutes. Adjust seasoning with salt and pepper.
Divide the stew among pumpkin shells. Place on baking sheet (without pumpkin tops) and bake until pumpkins are soft, about 15 minutes. Sprinkle with cilantro and replace pumpkin tops to serve.
Pumpkin "Ghoul-ash" Served in a Roasted Pumpkin
6 pie pumpkins, each about 5 inches in diameter
1/2 cup +2 tsps olive oil divided
Salt & pepper
6 boneless, skinless chicken thighs
2 medium onions, chopped
3 cloves garlic, minced
1 1/2 tsps curry powder
1 tsp ground cumin
1 tsp ground cinnamon
2 cups pumpkin or butternut squash, diced to inch
2 cups potato, diced to 1 inch
1 cup parsnips, diced to 1 inch
1 cup carrots, diced
1 cup low sodium chicken broth
1 14 oz can diced tomatoes
2 tsp fresh cilantro, chopped
Preheat oven to 350 degrees F.
To prepare pumpkins, cut off the tops and scoop out seeds and stringy pulp. Rub olive oil inside cavity and season with salt and pepper. Place pumpkins with their tops right side up on baking sheets and roast 25 minutes. Turn pumpkins upside-down and roast another 25 minutes. Remove tops and reserve. Turn pumpkins and roast another 25 minutes until tender but firm. Let cool to room temperature.
Heat 1 tsp of oil in Dutch oven over medium high heat. Season chicken with salt & pepper and saute in Dutch oven until brown on all sides, about 8 minutes. Remove chicken; set aside. Add remaining tsp olive oil to Dutch oven, add onions and garlic and saute until golden, about 5 minutes. Add curry powder, cumin, cinnamon and saute 1 minute longer. Return chicken to pot and add diced pumpkin, potato, parsnip, carrots, broth and tomatoes. Cover and simmer 25 minutes.
Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 10 minutes. Adjust seasoning with salt and pepper.
Divide the stew among pumpkin shells. Place on baking sheet (without pumpkin tops) and bake until pumpkins are soft, about 15 minutes. Sprinkle with cilantro and replace pumpkin tops to serve.