Jack’s Back on the Dinner Menu

Still have a pumpkin or two around the house? Want to use it for something other than pie? Before you throw it away, try this great alternative recipe that is a winner!


2 lbs. stewing beef
1 large onion
2 gloves garlic, minced
3 tbs olive oil
2 large tomatoes, peeled and chopped
1 large green pepper, chopped
salt and pepper
1 tsp. honey
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef or vegetable broth
1 medium pumpkin
melted butter or margarine
1 1/2 cups corn, cut off the cob
Trim fat off meat and cut into 1 1/2″ cubes

In large pot, heat the oil and brown the meat, onion, and garlic. Add tomatoes, green pepper, honey, apricots, white and sweet potatoes and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin, scoop out the inside. Brush inside pumpkin with butter and sprinkle lightly with salt and pepper. Stir corn into stew and carefully ladle into pumpkin shell. Place pumpkin in a shallow baking dish. Bake at 325 degrees for one hour or until pumpkin and meat are tender. Place pumpkin in a large bowl and ladle out stew scooping out some pumpkin along with each serving.

Debbie Curtin writes stories about people, places, events and other topics of interest that engage the reader. As a member of the New Hampshire Writer’s Project, Debbie keeps ‘in the game’ with other like minded people. She has been an artist and creative person all her life and uses the unlimited sources of inspiration that abound everywhere in her writing as another art form.


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