By Sandi Smith
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27 Oct, 2021
It’s Pumpkin Season! I’m sure it hasn’t escaped you all that I love pumpkin – pie, snickerdoodles, gingerbread cake, bread, boli rolls, dinner rolls, pretty much anything! In the past I’ve written about a pumpkin/squash soup that I make using butternut squash. It’s amazing and very savory. This week I’m going for something a bit different. This recipe comes courtesy of a friend who gifted us with a dinner during a very busy time. She grows a huge vegetable garden each year and always shares the bounty. So, when she arrived with this amazing stew, I knew that all the vegetables were garden-fresh. All we had to add was our own fresh, crusty bread. Before we get to the recipe, let me update you on some goings-on. Monday November 8, Sandi’s Breads and Tina Marie's Chocolates will be making an appearance on Good Day, PA! We do this periodically to let folks know who we are and what we do. We’ll be showing off some of our holiday treats. If you have ideas of what we could share with the audience, I would love to hear from you! We are also gearing up to take orders for Thanksgiving. I know it seems early, but the holiday is just a few weeks away. We do have order forms on the counter. As always, if there is something you would like to have that isn’t on the form, please let us know and we can almost always make sure to have it for you. Now to the recipe. This amazing soup/stew of vegetables and rich, spicy, mildly sweet broth is a combination of flavors that is unusual in our culture, but no so in many others. It is a celebration of the harvest. If you are one of the many for whom the fall brings a great opportunity to begin using all the wonderful home-preserved bounty that fills your shelves, this is for you. As one who used to home-can quarts of tomatoes, sauces, and fruits, I understand the passion that goes into the act of preserving food. It’s time to enjoy the fruits of your labor now! Pumpkin and Vegetable Stew 1 T EVOO 1 med onion, diced 3 cloves garlic, minced 1 small pumpkin (I use butternut squash) 3 1/2 c chopped tomatoes 2 cans (19 oz) black beans, drained and rinsed (Yes, you must do both. Surprisingly, you might lessen the “aromatic effects” of the beans by doing so.) ½ t chipotle chili powder (If you can’t find powdered chipotle peppers, try the canned ones. A single pepper will probably do it. Try not to skip this, as these peppers add a smoky heat that is unique and delicious.) 16 oz stock – veggie, chicken, or beef will all work – your preference 2 Tbsp brown sugar or maple syrup (I’m going to try the maple syrup! I think it will add a fantastic aromatic effect to the stew.) 1 Tbsp chili powder 1 Tbsp ground cumin 1 tsp ground oregano ½ tsp cinnamon (Yes! Cinnamon is not just for your latte anymore! Don’t (!!!) leave this out. Part of the amazing flavor of this dish is directly related to the inclusion of this spice.) 4 tsp sea salt (use ½ tsp smoked sea salt in place of ½ tsp regular for a nice change and additional depth of flavor) 1 bell pepper, diced (You may use yellow or red for this dish, but green will add a nice crisp flavor that will not be overrun by the sweetness in the dish.) 1 c fresh or frozen corn Peel the squash, then cut in half, place face down in a microwaveable glass dish. Microwave for 5 minutes on high. When cool enough to handle, scrape seeds out. Cut into chunks (1/2-inch dice). Pour oil into large pot over medium-high heat. Add onion. Saute until translucent. Add garlic and squash. Cook another 5 minutes. Stir in tomatoes, beans, chipotle pepper, broth, maple syrup (or brown sugar), and other seasonings. Bring all to a boil, reduce to simmer. Cook 25 minutes or until squash is tender. Stir in bell pepper and corn. Continue cooking until peppers are soft and corn kernels are brightly colored. Adjust seasonings. Top with chopped scallions and serve with hot crusty bread and a big fresh garden salad. (Kick the salad up a notch by using the last of those garden-fresh tomatoes with some cucumbers, herbs, and some nasturtiums - for a surprising, peppery taste.)