Baked Stuffed Pumpkin
Posted by Hauntmistress
4 oz. sweet Italian sausage
1/2 cup chopped onion
1 1 1/2 lb. pumpkin, peeled, seeded and cut into 3/4 in. pieces
1/2 cup chopped Granny Smith apple
1/4 cup white wine
1 cup Israeli couscous, cooked
1/4 cup dried cranberries|
1 tbs. extra-virgin olive oil
1 tsp. fresh thyme
1 tsp. fresh oregano, chopped
1/2 tsp. salt
1/4 tsp. fresh-ground pepper
4 small (1 pound each) pumpkins, hollowed out
How to Prepare:|
Make the stuffing: |
Preheat oven to 350 degrees.
Decase and crumble the sausage meat and place it in a lg. saucepan over medium-low heat. Cook the sausage until it is almost done, about 8 min. Remove the sausage from the pan, increase heat to med. and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften, 5 - 7 min. Add the chopped apple and sausage and sauté for 3 min. Add the wine, cook for 2 min., remove from heat and set aside.
Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt and pepper in a lg. bowl. Add meat mixture to the bowl and toss to combine.
Bake the pumpkins:
Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 min., remove the foil and bake for 10 more min. Serve immediately.
More great recipes like this one can be found at:
Haunted Bay's Halloween Recipe Database
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