At the height of the canned pumpkin crisis a friend of mine obtained three large cans of pumpkin and left them on my desk at work. I was overwhelmed! Pumpkin this valuable can’t be used for just a pie or a loaf of bread – it must be a main dish. I couldn’t find any recipes the sounded appealing, so I made up my own, using a roast I got on sale the other day and spices and veggies I had on hand.
2 1/2 pound chuck roast, cut into 1-inch chunks
1/4 cup flour
1 medium onion, sliced thin
4 cloves garlic, chopped
1 cup canned pumpkin
14 oz. can diced tomatoes with juice
1 can corn, drained
1/2 tsp parsley
1/2 tsp sage
1/2 tsp rosemary
3/4 tsp thyme
salt and pepper
Season the meat with salt and pepper, then coat with flour. Add all ingredients to crock pot and cook on low for six hours. Taste and add more seasonings if needed. Serve over broad noodles. The pumpkin makes a thick gravy, and blends very nicely with the flavors of the onions and spices.
If you are confused by my Simon and Garfunkel reference please visualize me rolling my eyes because you’re just a young thing. Click here for enlightenment: Scarborough Fair