Why recepie famous for?
Celebrate the bounty of autumn with this festive dish! The oncology certified registered dietitians at the Stanford Cancer Center are here to help you make informed choices about nutrition
Ingredients
1 medium onion, diced (about 1 cup)2 tablespoons of olive oil
1 red bell pepper, cut into 1-inch dice
2 cloves of garlic minced (about 2 tsp)
1 3-4 pound pumpkin (sugar pie, red kuri, or kabocha)
½ lb tomatillos, husked and quartered (about 1½ cups)
1 tsp chili powder
¾ tsp salt (or to taste)
1 tsp ground cumin
1 15oz can of hominy, rinsed and drained
2 oz of grated sharp Cheddar cheese (½ cup packed)
Instructions
Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.Add tomatillos, hominy, ½ cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.
Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1½ to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.
Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa.
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