Main dish recipes: Apple or Pumpkin?

I am looking for some main dish recipes that include apples or pumpkin. Its that season. I am having an especially hard time finding main dish ideas for pumpkin. Any help would be appreciated. Thanks!Main dish recipes: Apple or Pumpkin?
Apples: sauteed pork chops with sliced onions and apples. Cabbage and apples with a sweet cider/ vinagrette. Pumpkin: Pumpkin soup or esalloped pumpkin.Main dish recipes: Apple or Pumpkin?
PUMPKIN SOUP A LA CREME





6-8 lb. whole pumpkin


3-4 c. croutons


5 oz. Swiss cheese, grated


Table cream


Salt %26amp; pepper


Nutmeg





Cut pumpkin to make bowl; keep lid, spoon out fibers and seeds.


Alternate layers of croutons and cheese to 3/4 full. Combine seasonings; salt, pepper, nutmeg. Mix with cream. Pour over croutons and cheese. Cover with pumpkin lid. Bake at 325 degrees for 2 hours, stir occasionally.





Can be served at table from pumpkin. Add scoops of pumpkin on top of soup. Pass additional cheese and croutons. Never turn oven higher than 325 degrees. It will shrink the pumpkin.





AFRICAN SPINACH AND PUMPKIN





1 lb. spinach


1 lb. ground beef


1 sm. pumpkin


2 onions, sliced


1 tbsp. fat


2 tsp. salt


1 tbsp. flour


2 c. water





Brown meat and onions in 1 tablespoon fat. Add 1/2 cup water. Peel pumpkin and cut into cubes. Steam pumpkin and mix with meat. Chop spinach, cook and mix with the remaining ingredients. Add salt and boil until mixture thickens. Serve with boiled potatoes.





SQUASH STEW





1 lb. boneless beef chunks


1 lb. boneless pork chunks


1/2 c. flour


2 tbsp. olive oil


1 tbsp. butter


3 med. onions, chopped


4 cloves garlic, minced


1 red %26amp; 1 green bell pepper, chopped


1/2 tsp. dried oregano


1/2 tsp. rosemary


1/2 tsp. thyme


1 (15 oz.) can whole tomatoes with juice


1 (14 oz.) can chicken broth


2 (3';) strips orange zest


2 lb. squash, cubed (use banana squash, pumpkin, etc.)


15 oz. can Great Northern beans


15 oz. can red kidney beans





Heat olive oil in large pot or Dutch oven over medium heat. Dredge beef and pork in flour and brown in oil. Remove meat from oil. Add butter to oil and cook onions, peppers, garlic and herbs about 8-10 minutes. Return meat to pan. Add tomatoes and juice, chicken broth and orange zest. Simmer 2 hours or until meat is tender. Add beans and squash and simmer gently about 45 minutes.
Spicy Pumpkin and Split Pea Soup (very tasty flavor combination). Make sure to use a sugar pumpkin and not a jack o'lantern pumpkin:





1/4 tsp saffron threads


10 cups (2 1/2 quarts) chicken broth


1 1/4 cups dried yellow split peas


1 large onion, chopped


1 tbsp olive oil


1 tsp ground cinnamon


1/4 tsp ground ginger


6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)


Minced fresh parsley





In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
Apple Stuffed Chicken Breast


Makes 5 Servings





INGREDIENTS


2-1/2 skinless, boneless chicken breasts


1/2 cup and 2 tablespoons chopped apple


2 tablespoons and 1-1/2 teaspoons shredded Cheddar cheese


1 tablespoon and 3/4 teaspoon Italian-style dried bread crumbs


1 tablespoon and 3/4 teaspoon butter


1/4 cup and 1 tablespoon dry white wine


1/4 cup and 1 tablespoon water


1 tablespoon and 3/4 teaspoon water


1-3/4 teaspoons cornstarch


1 tablespoon and 3/4 teaspoon chopped fresh parsley, for garnish











DIRECTIONS


Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

over the counter cream