From Toni’s Kitchen

Here’s a great idea for any Halloween pumpkins you might have sitting around.  Don’t be daunted by the list of ingredients, as most of them you will have on hand.  This recipe is quite easy to make and the presentation and delicious result is well worth the effort.

Autumn Stew




  1. Preheat oven to 350 degrees.
  2. Cut pumpkin around the stem, creating a good sized opening; trim lid.  Clean out seeds and membrane and discard.  Bake pumpkin and lid on a parchment lined sheet pan at 350 degrees for 20 minutes.  Remove from oven and set aside.
  3. Heat vomFASS Pepone Extra Virgin Olive Oil in heavy pot and brown sausage.  Meanwhile, chop the onion, leek, carrots, and celery and quarter the potatoes.  Remove browned sausage from pot and set aside.  In the same pot sauté all the onions, leeks, carrots and celery until browned.  Add garlic and cook until fragrant, about 30 seconds.  Sprinkle with vomFASS salt and pepper.  Add potatoes.  Stir in sausage and mustard.  Add stock, vomFASS wine, rosemary, thyme and 4 tablespoons parsley.  Bring to a boil and simmer, uncovered, for 30 minutes or until potatoes are tender.  While vegetables simmer, sauté shiitakes in 2 tablespoons of butter.  Stir into stew.  Bring stew to a boil.
  4. Preheat oven to 375 degrees.
  5. In a small bowl, using your fingers or a pastry cutter, combine the 2 tablespoons of room temperature butter with 1 ½ tablespoons flour.  Add this mixture a bit at a time to the stew.  Transfer stew to the pumpkin.  Place on baking sheet and bake for 15 minutes.  Remove from oven and stir in remaining 4 tablespoons of parsley.  Serve, scraping bits of pumpkin with each spoonful.  Drizzle a bit of vomFASS Pumpkin Seed Oil on each serving.

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