Randy Mayor; Mary Catherine Muir
Yield
6 servings (serving size: 2 cups stew, 3/4 cup noodles, and 1 tablespoon parsley)

You can also use butternut or acorn squash when pumpkin is out of season.

How to Make It

Heat oil in a large Dutch oven over high heat. Add pork; cook 4 minutes or until browned, stirring occasionally. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. Stir in sage, salt, black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pumpkin is tender. Stir in grated rind. Serve over noodles; sprinkle with parsley.

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