Savory Baked Stuffed Pumpkin
This Savory Baked Stuffed Pumpkin is the perfect dish for your next fall party. It's delicious, filling and full of flavor that will make you want for more - even after one slice!
Ingredients
- 1 sugar pie pumpkin
- 2-3 cups dried bread cubes
- 1 tablespoon olive oil
- 2 onion diced
- 3-4 celery stalks diced
- 1 pound ground mild sausage
- 2 apples peeled and diced
- 2 cloves garlic minced
- 1 cup chicken stock
- 2 eggs
- 1 tablespoon chopped sage
- 1 tablespoon fresh rosemary
- Salt and pepper to taste
- 1 cup dried cranberries
Instructions
- Preheat oven to 350F degrees.
- Wash and dry the pumpkin. Cut a circle out of the top of the pumpkin at a 45 degree angle and set aside.
- Scoop out the seeds and threads as best you can using a large spoon or a pumpkin scoop. (You can save the seeds, clean them, season with salt and roast for delicious pumpkin seeds if you'd like.)
- Season the inside of the pumpkin with salt and pepper and place it on a baking dish.
- Cut bread into cubes, place in a bowl and set aside.
- Heat olive oil in a skillet over medium heat. Add diced onion, celery, garlic, salt to taste, sage and rosemary and sauté for about 30 seconds to a minute.
- If the sausages are in casings, remove and discard the casings. Add the sausage to the skillet and cook with spices and vegetables until fully cooked through and browned. Add the chopped apples to the skillet and cook for another 3-4 minutes.
- Add the skillet mixture to the bowl of cubed bread and stir. Mix the cooled chicken broth with eggs in a separate bowl and combine. Pour the chicken broth and eggs mixture into the filling bowl and toss. Add dried cranberries to the filling.
- Fill the prepared pumpkin with the meat filling, cover the lid on top. Bake the stuffed pumpkin for 40 minutes, then open the lid and cook for another 20 minutes.
- Let stand for 10 minutes before serving. (Be careful when moving the dish, as the pumpkin can be fragile.)
How to Serve a Meat Stuffed Pumpkin
- You can serve this dish in two ways: cut it into pieces and serve, or simply scoop out the insides by scraping off the pumpkin pulp for each serving. Salt and pepper for flavor.
Notes
Other Alternatives to Sugar Pie Pumpkin
If you can't find a sugar pie pumpkin in the store, not worries there are other alternatives you can use to make this recipe.- Kabocha or Hubbard Squash - Hubbard squash is larger in size than sugar pumpkins, so make sure to use small-medium sized ones for this recipe.
- Butternut Squash -Butternut squash has a sweet flavor and can be used as an alternative.
- Acorn Squash -Acorn squash has a similar taste to Kabocha pumpkin. Acorn squash is bigger in size compared to sugar pumpkin or butternut squashes, so make sure you use medium-sized ones for this recipe.
