Stuffed Pumpkin

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Rating:

(2 votes) 2 2

I like this recipe, and have used it for everything as side dish as well as a mainstay for supper. It is an easy, delicious entree for this time of year.

Shared by judith52,
waco tx

Ingredients

  • 4 oz. pork sausage
  • 1/2 C. chopped onion
  • 1 sm. pumpkin cored, seeded
  • pumpkin meat cut into 3/4 in. pieces
  • 1/2 C. chopped granny smith apple
  • 1/4 C. white wine
  • 1 C. brown rice (already cooked or use minute rice)
  • 1/4 C. dried cranberries
  • 1 Tbs. olive oil
  • 1 tsp. thyme
  • 1 tsp. fresh oregano
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground pepper

Directions

Preheat oven to 350 degrees.Crumble sausage, and place in skillet over med. low heat. Cook until almost done (8 minutes) and remove sausage from pan. Increase heat to medium, add onion and 2 C. chopped pumpkin. Sauté until pumpkin begins to soften 5-7 minutes. Add apples and sausage, sauté 5 minutes. Add wine, cook for 2 minutes. Remove form heat; set aside.Combine: cooked or minute rice, cranberries, olive oil, thyme, oregano, salt, and pepper in large bowl. Add meat mixture to the ingredients. Place ingredients into hallowed out pumpkin. Place pumpkin in shallow baking dish. Place aluminum foil on top. Bake 25 minutes and then remove foil. Replace with pumpkin lid. Bake another 10 minutes and serve while hot. 

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Reviews (2)

  • Great question. We have adjusted the recipe to read "cooked or minute rice" as regular rice will not cook in this short time period. Thanks for asking!

    Flag as inappropriate hmarshak  |  December 1, 2008

  • sounds real good!
    I have one question..Do I cook the rice first?

    Flag as inappropriate normas  |  October 21, 2008

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