Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin.
Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew.
Find it at specialty markets or online at penzeys.com.
Photo: Iain Bagwell
Ingredients
3tablespoonsolive oil, divided
4pork Italian sausages(12oz.)
)Long Island Cheese pumpkin
1(28-oz.)
Add sausages; cook 6 minutes or until browned on all sides.
Remove to a large plate; when cool enough to handle, cut into 1/2-inch-thick slices.
Increase heat to medium-high; add 1 tablespoon olive oil to pan.
Add mushrooms; saute 7 minutes.
Transfer mushrooms to plate with sausage.
Add butter and remaining 1 tablespoon oil to pan.
Add garlic, celery and onion; cook 5 minutes.
Add berbere and cardamom; saute 1 minute, stirring constantly.
Add stock, peas and salt; simmer 10 minutes.
Add farro, potatoes and carrots; simmer 20 minutes.
Preheat oven to 350F.
While stew mixture simmers, cut out top of pumpkin, and reserve; remove strings and seeds.
Wrap pumpkin in foil; place in a large roasting pan or baking dish.
Drain tomatoes in a colander over a bowl (reserve juices for another use).
Break up tomatoes with hands, allowing juices to drain.
Stir tomatoes, mushrooms, sausage and parsley into stew.
Ladle stew into prepared pumpkin.
Place pumpkin top next to pumpkin on the pan.
Serve stew along with spoonfuls of pumpkin.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
