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Baked Stuffed Pumpkin

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Submitted By: Hauntmistress
On: 10/05/2002 10:49 PM

Serves: 4
Calories: 281
Prep Time: 1 Hour
Occasion: Halloween
Effort: Average

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.
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