NONA’s Harvest Stew

vegan harvest stew



  • Pie pumpkin, or acorn squash.
  • Potatoes, cubed
  • Peas
  • Carrots, coined
  • Fresh herbs (we use sprigs of rosemary and thyme)


  1. Preheat oven to 400°F.
  2. Remove lid of pie pumpkin and/or acorn squash & clean out seeds**
  3. Boil potatoes (we used sweet & white) in a pot of water until slightly tender.
  4. Fill each pumpkin/squash with a combination of potatoes, peas, carrots, and any other vegetable/bean you would like to include in your stew.
  5. Add NONA CARBONARA-STYLE SAUCE to the pumpkins/squash.
  6. We inserted sprigs of rosemary & thyme into each before replacing the lids and baking.
  7. Place on baking sheet and bake until pumpkin/squash is tender (We did 400°F for 60 minutes but cooking times vary).
  8. Serve and enjoy! Buon Appetito!

Tips and Tricks

* NONA ALFREDO-STYLE also tastes delicious in this recipe!
** Rinse the seeds, sprinkle with salt and pepper and roast them too! Pumpkin seeds are a delicious snack, or can be used as a garnish for salads, like our Creamy Summer Coleslaw!


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