Reduce heat; simmer for 15-20 minutes; until pumpkin … Use a little Sugar Pie pumpkin or a bright orange squash such as the butternut, buttercup, and the Jamaican "pumpkin" or calabaza, not the big, watery, coarse Jack-O-Lantern type. In a wok over high heat, stir fry pork in oil until browned. When the pork ribs is done to your desired tenderness, add in the pumpkin chunks. After browning the pork I stuffed as much pork as would fit into the pumpkin and added the stew sauce and some extra apple cider for the braising liquid then cooked as directed. 4 ingredient Pumpkin Butter & Thyme Pork Tenderloin – Seared pork tenderloin topped with a pumpkin butter and thyme sauce, then roasted in the oven. Stir in the pepper flakes, cumin, cinnamon, and sage leaves. Stir in sage, salt, black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn; bring to a boil. Add the apples The seasonings and braising liquid were from the stew recipe. Add the bay leaf and the thin slices of lemon. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. Reduce the oven temperature to 180°C (350°F/Gas 4). Allow the pumpkin to continue to simmer till they turn soft. Cover the wok and allow the pork ribs to be simmered on low heat for approximately one hour. Stir to mix well. In a mixing bowl, combine pork, 1 tablespoon of sherry and 1 tablespoon of soy sauce; mixing well. Since I had pork and an extra pumpkin on hand I gave it a try. Return the browned pork cubes to the pot and add the chicken broth, tomato paste, tomatoes, pumpkin, and red bell pepper. Add pumpkin, stock, remaining sherry and soy sauce; stirring to coat. Cover, reduce heat, and simmer 1 hour or until pumpkin … Add sugar, bring to a boil. A healthy and delicious 30 minute dinner recipe that is paleo, gluten free, dairy free and refined sugar free.