Halloween Stew
Each variety of winter squash has its own flavor, sweetness, color, and texture. Select several medium size squash that will yield 6 to 8 total cups when peeled and cut into 1-inch pieces or use selection below.
(Serves 10)
2 large onions
1 butternut squash
1 acorn squash
2 cups pumpkin
2 turnips
2 large cans whole tomatoes, drained, juice reserved
1 tart apple, finely chopped
1/2 teaspoon crushed thyme leaves
1/4 teaspoon crushed rosemary leaves
1 cayenne, whole or minced
1 tablespoon salt
1 cinnamon stick
2 tablespoons brown sugar
2 pounds kielbasa, roasted
Peel and cut onions and squash into 1-inch pieces. Saute onions in a large Dutch oven until translucent; set aside. Sauté squash in batches until each begins to leave bits of caramelization in the pan; remove and set aside. Lightly salt and pepper each batch. Turn heat to high and add drained tomatoes; cook for 5 minutes. Add squash and onions to the tomatoes; add herbs and seasoning, and apple. Add enough liquid to tomato water to cover vegetables by 1 inch. Bring to a boil, and place in 350 oven for an hour or until the squash is tender. After 30 minutes, place kielbasa in oven and roast until the skin is brown and split and juices are running out. Slice kielbasa and add to stew for the last 10 minutes of cooking. Remove cinnamon stick. Place Dutch oven on the table and serve in mugs or bowls with Parmesan cheese and crusty bread. Keeps warm for hours and is good warmed over.