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1 small cooking pumpkin. Cut around “equator” and scoop out the seeds. 

Peel and cut into bite size pieces.  Cover with water and bring to boil. Remove from heat and let stand and cool.

In a large pan cook together:

1 lb ground turkey (93/7)
1 tsp salt
1 tsp cumin, ground
1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp cinnamon
1 jalapeno, seeded and finely chopped

You can also add any other stylistic vegetable you might have, such as corn or red bell pepper.

When cooked, add drained pumpkin and 1 cup or so chicken or vegetable soup stock.

Cover and simmer for about ½ hour.
Mix in 2 tbs corn flour.

Evenly distribute the mixture into 9x11 baking dish. Sprinkle with 1/4 cup fresh cilantro.
 
Topping:

Mix ½ cup medium cornmeal, ½ cup corn flour and 2 tsp baking powder

Mix in 1 beaten egg

While heating 2 cups milk, slowly add corn flour mixture and stir constantly just until it begins to thicken but is still fluid. Pour over the top of the meat and bake at 375 until toasted, about 25-30 minutes.

Serve with chopped tomato, chopped cilantro, shredded cheese, salsa or any other stylistic condiment.

• Posted by Robert