Baked Pumpkin Stew
1 large red or purple onion, sliced
2 inches of ginger root peeled and sliced
1 zucchini, sliced
1 yellow squash, sliced
8 oz pkg. mushrooms sliced
2 large tomatoes chopped
one large orange or red bell pepper
4 stalks celery or bok choy cabbage sliced
2 cups vegetable colored pasta (uncooked)
4 cups vegetable stock
6 oz tofu (crumbled or run through blender if you want smooth)
3 Tbs fresh basil, chopped
2 cloves garlic, crushed
1 tsp. fresh rosemary
4-6 Tablespoons of extra virgin olive oil or peanut oil
salt and pepper as you chose
Preheat oven to 350 F. Cut top off pumpkin, scoop out seeds and set aside to
roast. With either a pumpkin gutting knife or paring knife remove as much of the
flesh as possible while leaving the shell upright. Set aside and bake pumpkin
with its "lid" on for 40-70 minutes until inside BEGINS to soften.
Meanwhile cut the pumpkin flesh into bite-sized chunks.
To make the stew, fry onion, ginger, and pumpkin flesh in 1/2 the oil for about
10 minutes. Add the squashes and continue stirring for about 3 more minutes.
Remove and set aside. In remaining oil add the garlic, bell pepper, mushrooms
and celery and toss for about 10 minutes being careful not to brown. Sometimes I
toss the dry pasta into the oil, too as it keeps it from being too soggy in
soups or stews. Put all "stir fried" ingredients into a large pot, add the stock
and seasonings and bring to a boil, stirring in the tofu. Cover and simmer 10-20
minutes. Serve in the shell.
For garnish I sometimes use grated sweet potato, baked peanuts or pumpkin seeds