I found this recipe on POPSUGAR.com and thought it would be a great way to use some of the New England Pie Pumpkins I had left over from fall decorating. I used heritage chicken raised at the Moss Mountain Garden Home, but any type will do.


  • 1 tablespoon canola oil
  • 1 1/2 pounds heritage chicken thighs, skin removed and cut into bite sized pieces
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 teaspoon minced garlic
  • 1 1/2 cups chicken broth
  • 2 cups diced tomatoes
  • 1 teaspoon salt
  • 2 tablespoons paprika
  • 1/2 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup peanut butter
  • 3 cups pie pumpkin, peeled and cut into uniform cubes
  • 2 cups fresh green beans, cut in half
  • 1/4 cup reduced-fat creamy peanut butter


  1. Heat the canola oil in a large saucepan. Add the chicken, onion, red pepper and garlic. Saute until the onions are translucent and soft. Set aside.
  2. Combine 1 1/2 cups chicken broth, diced tomatoes, salt and paprika in a stock pot and bring to a boil.
  3. Add the pumpkin and green beans.
  4. Add saute of chicken, onions, red pepper and garlic.
  5. Reduce heat and allow to simmer for 12 to 15 minutes.
  6. While the stew is simmering prepare the thickening agent. Gradually add 2 tablespoons of cornstarch to 1/2 cup chicken broth.
  7. Mix in the peanut butter.
  8. After the stew has simmered and the pumpkin is fork-tender, stir in the thickening agent.
  9. Cover and allow to sit for about 2 minutes before serving.