(Recipe adapted from http://jjbegonia.com/2013/09/30/stuffed-pumpkin-recipe/ Check out her site…it is awesome!)
Serves 4 as a side dish or 2-3 as a main
1 Sugar Pumpkin (about 3-4 lbs)
1lb Pork Sausage (loose) -Kings Roaming Angus Farm (from NY purchased at the farmer’s market)
3/4 Herb Baguette chopped into 1/2 inch cubes (I used a garlic and rosemary baguette from the Hastings Farmer’s Market today)
1 Green Pepper diced
3 celery stalks diced
3 cloves of garlic
~1 cup melty cheese- I used half cheddar, half peccorino (since that’s what I had)
~1/4 cup chicken stock (or wine)
1/3 cup half and half
a generous pinch of nutmeg and cinnamon
(how pretty is that garlic!?)
Preheat oven to 350
Cut a hole in the top of your pumpkin (imagine you are carving it.) Scoop the insides clean of pulp and reserve the seeds. Oil and salt and pepper the inside of the clean pumpkin.
Start the stuffing by cooking your sausage (remove from casing if necessary)
Add diced celery, peppers, and garlic and brown
use the chicken stock to deglaze the pan- scraping up the brown bits on the bottom of the pan
Pile your bread (1/2 inch cubes) and your cheese in a big mixing bowl
Add cooked sausage and veggies to the bread/cheese and mix together
Spike the half and half with nutmeg and cinnamon
Stuff the pumpkin alternating pouring a bit of half and half with some stuffing
Put the top on the pumpkin and place in a round dutch oven or a high casserole dish (this will help the pumpkin keep it’s shape but it does not effect the flavor.)
The stuffing will overflow but that is OK.
Bake until a knife pierces the pumpkin easily (about 1-2 hrs)
Note: If you can’t locate an herbed baguette, add whatever spices you like (rosemary, thyme, oregano, etc would work)
** you can omit sausage to make the dish vegetarian
To Serve: Let cool for 15 minutes and you can either slice the entire thing into halves or quarters and serve or you can scoop out the insides (be sure to scoop some pumpkin flesh!) and serve as a side dish.
I absolutely love the deep orange color of the pumpkin fresh out of the oven!
Stay tuned for a delicious recipe using the pumpkin seeds!
Happy October!!! Xo, SW and Sweet P