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.
- 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
- 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.
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.
Serving Size:1 cup
Amount Per Serving: Calories: 250