A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Stuffed Pumpkin

These directions are for FOUR servings. If you want to do more, you'll have to fool around a bit with amounts.

You'll need four miniature pumpkins. My grocery recommends Small Sugar, Jack Be Little or or Little Boo. These serve as individual baking dishes.

INGREDIENTS:

4 oz sweet Italian sausage
1/2 cup chopped onion
1 1/2 lbs pumpkin (peeled, seeded, cut into 3/4 in cubes)
1/2 cup chopped apple
1/4 cup white wine
1 cup couscous, cooked
1/4 cup dried cranberries
1 Tablespoon extra virgin Olive Oil
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 small (1 lb) pumpkins, hollowed out.

MAKE THE STUFFING:

Preheat oven to 350.
Decase and crumble the sausage into a large sauce pan. Cook about 8 minutes, until nearly done. Remove sausage from pan and set aside. Increase the heat, add onion and 2 cups of the chopped pumpkin to the drippings. Saute until pumpkin begins to soften -- about 6 or 7 minutes. Add apple and return sausage to the pan and cook for 3 minutes more. Add wine and cook for 2 minutes more. Remove from heat.

In a large bowl combine couscous, oregano, thyme, salt, pepper, olive oil and dried cranberries. Add meat mixture and stir well.


STUFF THE PUMPKINS:
Evenly fill the hollowed out pumpkins with stuffing. Place the pumpkins in a baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes.


ENJOY!!