1 medium pumpkin - about 6 pounds that will fit in your oven
Butter, melted
1/4 c. dry Sherry
1 (1 pound) whole kernel corn, drained
Chopped parsley
Instructions
Trim away any excess fat from beef and saute with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 Tbl. salt, 1/4-1/2 tsp. pepper, sugar, white potatoes, sweet potatoes and broth. Cover and simmer 1 1/2 hours.
Meanwhile, cut top off pumpkin. Save the top, it will be used to cover the pumpkin during baking. Scoop out seeds and stringy membrane (an ice cream scoop is a good tool for this task). Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper.
Stir Sherry and corn into stew and bring to boil. Spoon stew into pumpkin shell, reserving any excess to reheat later and replenish pumpkin shell. Replace pumpkin top.
Place filled pumpkin in shallow pan and bake at 325 degrees for 1 1/2-2 hours or until pumpkin meat is tender. Do not overbake as pumpkin could collapse in the overn!
Garnish with chopped parsley. Place pumpkin on serving plate and ladle out stew, scooping out some pumpkin with each serving. Replenish with any remaining stew.
Originally Submitted
10/23/2009
0 Out of 5 from
0 reviews
You can add this Argentine Stew in a Pumpkin Shell recipe to your own private DesktopCookbook.
