Celebrate Fall with this Seasonal Recipe!

(HealthNewsDigest.com) – Whether it’s carving pumpkins for Halloween, drinking a Pumpkin Spice Latte for a morning boost, or rounding out another successful Thanksgiving dinner with a slice of pumpkin pie, pumpkins are often the centerpieces of the fall season. Not only is this squash versatile enough to fit into almost every fall activity and dish, but it also packs many hidden health benefits. Pumpkins are great sources of Vitamin-A, which helps improve skin elasticity and vision, beta-carotene, which helps lower the risk of developing some cancers, and fiber, which keeps you feeling full for longer. Pumpkin seeds are rich in mono-saturated fatty acids, which are proven to reduce cholesterol and many others.

In celebration of fall, we wanted to share one of our favorite pumpkin recipes with you – Pumpkin and Beef Stew, perfect for an autumn supper with loved ones.Pumpkin and Beef StewIngredients2 pounds of chuck beef, cubed2 Tbsp. olive oil2 Tbsp. tomato paste1 cup low-sodium chicken broth1/4 tsp. cinnamon1 yellow onion, diced3-4 celery stalks, chopped3 large carrots, peeled and chopped into 1-inch pieces2-3 potatoes, peeled and cubed into 1-inch pieces1 small sugar-pie pumpkin, peeled, de-seeded and chopped into 1-inch pieces4 cloves of garlic, minced4 sprigs of thyme and other herbs such as dried sage or Herbs de Provence1 dried bay leafSalt and pepper to tasteInstructions

Generously season the meat with salt and pepper.
Heat the oil in a large sauté pan and then brown the meat on both sides, about seven minutes total.
Once browned on both sides, set the meat aside. Using the same sauté pan, add the tomato paste, chicken broth and cinnamon, and stir everything together with a whisk. Turn off the heat.
Next, prep your veggies (this can be done the night before). Wash and scrub the potatoes before peeling and cubing into 1-inch pieces. Do the same for the carrots, and then chop the celery, onions and garlic.
Prep the pumpkin. Using either a vegetable peeler or a sharp knife, peel away the outer layer. With sugar pie pumpkins, the skin isn’t very thick so this doesn’t take too long.
Cut a hole in the top of the pumpkin and remove the stem so that you can scoop out the seeds. You can save the seeds and roast them later for a satisfying and nutritious snack!
Cut the pumpkin into slices and then into 1-inch cubes.
Now that all of the ingredients are prepped, start layering your slow cooker. Place the potatoes, then the pumpkin, carrots, onion, celery and garlic in the basin. Add the meat to the top of this pile. Next stir in the liquid and add the thyme sprigs, bay leaf and any additional herbs.
Close the lid and cook on high for about 5-6 hours, or on low for about 8 hours.

Serves 6.Bon Appétit!###For advertising/promos call Mike McCurdy at 877-634-9180 or email at [email protected]. We have over 7,000 journalists who are subscribers.

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