Spicy Stew Makes a Festive Fall Entree

Southwestern Pumpkin Stew makes a festive fall and holiday entree.

SOUTHWESTERN PUMPKIN STEW

1 cup blanched slivered almonds

2 (5-pound) Japanese Kabocha pumpkins or 1 (8 to 10-pound) domestic pumpkin

1/4 cup almond or vegetable oil

3 tablespoons brown sugar, packed

1 1/2 pounds beef chuck, cubed

1/4 cup flour

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon oregano

1 bay leaf

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup brandy

2 (14 1/2-ounce) cans beef broth

1 (16-ounce) can peeled tomatoes, drained and chopped

2 cups cubed sweet potatoes

1 cup zucchini rounds

2 ears corn, cut in 1-inch rounds

1/2 cup dried apricots

Spread almonds in single layer on baking sheet. Bake at 375 degrees 5 to 8 minutes, stirring occasionally, until golden brown. Cool.

Cut tops off pumpkins to form lids. Scrape insides and remove seeds, fiber and excess pulp from rim. Rub insides with 2 tablespoons oil and sprinkle with brown sugar. Replace lids and bake at 375 degrees 1 hour for Japanese Kabocha or 40 to 45 minutes for domestic pumpkins.

While pumpkins are baking, heat remaining 2 tablespoons oil in heavy skillet. Dredge beef cubes in flour. Saute in oil few pieces at time, removing when browned.

Add onion and garlic to pan. Cook over medium heat until tender and lightly browned. Stir in oregano, bay leaf, cinnamon, salt, pepper, brandy, beef broth and chopped tomatoes. Return meat to pan, cover and simmer over low heat 45 minutes or until tender.

Add sweet potatoes and simmer 10 minutes. Stir in zucchini, corn, apricots and toasted almonds. Spoon into pumpkins and replace lids. Bake at 375 degrees 20 minutes or until pumpkin pulp is tender.

Remove pumpkins from oven and place on serving platter. Scoop pumpkin pulp with stew onto serving plates. Makes 8 servings.