Pumpkin Stew In-a-pot
1 pumpkin or butternut squash (about 3kg)
3 tbsp vegetable oil
500g minced pork/beef or 1 tin of beans (cannellini, haricot or similar)
3 cooking apples
125ml water or vegetable stock (ideally homemade with no added salt, or a low salt alternative)
60g raisins (or we used Organix Raisins)
1 tsp chopped fresh or ½ tsp dried basil or thyme
Preheat the oven to 180c, 350F or Gas 4. Cut the top off the pumpkin or squash and discard. Cut the pumpkin or squash into quarters and scoop out and discard the seeds and stringy pulp.Place the pumpkin or squash pieces cut-side down in a large, deep baking dish with 1cm of water in the bottom. Cover with foil and bake in the oven until tender (about 2 hours).
Finely chop the onion and core and cut the apple into chunks. Heat the oil in a pan and fry the meat or beans, onion and apple until tender (about 15 minutes). Add the remaining ingredients, cover and bring to a boil. Reduce the heat, then simmer for about 30 minutes, stirring occasionally to prevent sticking.
Drain the water from the pumpkin or squash. Use a spoon to scoop out the soft flesh, then discard the skin.
Mix the flesh with the meat or bean mixture and return it to the baking dish. Cover with foil and return it to the oven until hot (about 20 minutes).