Simple and delicious stuffed pumpkin recipe will be an easy way to get your toes wet with using pumpkin for holiday recipes. Many of us have made a jack-o-lantern but have you ever made a deliciously shareable dish out of one?
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When I think stuffed pumpkin I think back to when I was a kid and learning that pumpkin was a staple native American food. After that it always made my imagination run wild thinking about the different uses for this interesting fruit.
Yes indeed pumpkin is a fruit! The presents of seeds inside of a fleshy and pulpy mass gives proof to this fact. They may not be as sweet as your traditional fruits but they are called sugar pumpkins for a reason. They do harbor a considerable amount of sugar.
INGREDIENTS NEEDED FOR STUFFED PUMPKIN RECIPE
HOW TO MAKE STUFFED PUMPKIN
- In a sauté pan, cook your sausage and brown it to give it great flavor.
- Now in the sauté pan add cooked rice, onions, cranberries, broth, and seasonings. Cook them together to merry the flavors and to cook the onions until translucent.
- Open up the top of your pumpkin, Halloween style. Scrape out the pulp and the seeds. Don’t forget to use the seeds in SIMPLE AND DELICIOUS PUMPKIN SEEDS.
- Drizzle olive oil in the pumpkin.
- Fill the pumpkins with filling right to the brim. Allowing room to still place the top on the pumpkin.
- Place the top on the pumpkin, wrap it up in foil, and place them in the middle rack of the oven on a cookie sheet. Bake at 400°F for around 75 minutes.
- The pumpkin will cook in about 60 minutes and about 15 minutes extra to make sure the stuffing is piping hot and the flavors have married.
SWEET AND SAVORY STUFFED PUMPKIN RECIPE
Simple and delicious stuffed pumpkin recipe will be an easy way to get your toes wet with using pumpkin for holiday recipes.
Ingredients
- 1-2 small to medium sugar pumpkins
- 1 lb pork sausage, breakfast or Italian
- 1 cup chicken broth
- 1/4 cup dried cranberries
- 1/4 cup of walnuts, roughly chopped
- 1/2 onion, diced
- 3 cups cooked white rice
- 1 tsp salt
- 1 tsp black pepper, ground
- 1 1/2 tsp garlic powder
- 1/2 tsp cinnamon
Instructions
- Cook the sausage in a sauté pan and then add rice, onions, rice, cranberries, walnuts, seasonings, and broth.
- Cut the top out of the pumpkin and scrape out the seeds and pulp.
- Pour olive oil in the pumpkin and fill it up with stuffing.
- Wrap the entire pumpkin in foil and bake it at 400°F for 75 minutes. You will know its done when you can easily poke a fork through the pumpkin and the stuffing is hot.
Notes
It does not matter what size pumpkin you use. You can make a whole bunch of small pumpkins so one person can have their own whole pumpkin. Or, you can make a medium-large pumpkin and slice it into segments for a decent presentation.
Nutrition Information:
Yield:
6Serving Size:
1 cupAmount Per Serving: Calories: 250
I like to put a spin on popular dishes and creating new dishes, using foraged foods.
i hunt, fish, raise many different kinds of animals, and have a wide variety of ways of getting my own food.
i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.
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