Taste Of Home – Pumpkin Vegetable Stew

It’s the second week of the Great Pumpkin Event with Taste of Home! Remember, you can win a fun prize from Taste of Home by leaving a comment with your favorite pumpkin recipe or over on our Facebook page!

This week, I wanted to share an easy savory pumpkin recipe – Pumpkin Vegetable Stew! Made as is, this can easily be vegan. However, I oped to add some beef stew meat to make this a full, hearty, meal. The other change I made was cooking this in my Instant Pot to save some time. It was delicious! My kids LOVED it and they are pretty skeptical when it comes to pumpkin. I loved the variety of vegetables in there and the simplicity of the dish.

I think the pumpkin is great in this, but it is a pain to peel and cube. To save some time, you could use pre-cut butternut squash!

Don’t forget – my friend A.J over at The Lively Cook is hosting a giveaway too! This week she made a Pumpkin Roll – check it out!

Pumpkin Vegetable Stew

Ingredients

  • 4 cups cubed peeled pumpkin or winter squash
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 2 cups fresh cut green beans (1-inch pieces)
  • 1 cup fresh or frozen corn
  • 1/2 cup sliced onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

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