Description
This savory oven-baked stuffed pumpkin recipe features a flavorful combination of sausage, apples, garlic, onions, and herbs nestled inside a tender sugar pumpkin. Perfect for a comforting autumn meal, this dish balances hearty and slightly sweet ingredients for a deliciously unique side or main.
Ingredients
For the Stuffed Pumpkin
- 1 Sugar Pumpkin
- 3 cups Dried Bread Cubes
- 1 tbsp Olive Oil
- 2 cups Diced Onion
- 1 cup Diced Celery
- 1 lb Sausage
- 4 cups Diced Apples
- 2 Garlic Cloves, minced
- 1 cup Chicken Stock
- 2 Eggs
- 1 tbsp Sage
- 1 tbsp Rosemary
- 1 cup Dried Cranberries
- Salt and Pepper to taste
Instructions
- Prepare the Pumpkin: Cut the top off the sugar pumpkin and scoop out all the seeds and stringy pulp, creating a hollow cavity for stuffing. Season the inside lightly with salt and pepper as desired. Place the prepared pumpkin on a baking dish lined with parchment paper or lightly greased.
- Sauté the Vegetables and Sausage: In a skillet over medium heat, add olive oil and sauté diced onions and minced garlic until fragrant and slightly softened, about 3-4 minutes. Add diced celery and continue cooking until tender, about 3 more minutes.
- Cook the Sausage: Add the sausage to the skillet, breaking it up with a spoon. Cook, stirring often, until the sausage is fully browned and cooked through, about 7-8 minutes.
- Add Apples and Cook: Stir in the diced apples and cook for an additional 4 minutes, allowing the apples to soften slightly while blending with savory flavors.
- Combine Stuffing Mixture: Place the dried bread cubes in a large mixing bowl. Add the cooked sausage and vegetable mixture to the bread cubes. Stir to combine evenly. Then, add the eggs and chicken stock and mix well until the ingredients are moistened and combined. Fold in the sage and rosemary herbs, seasoning with salt and pepper to taste.
- Stuff the Pumpkin: Transfer the stuffing mixture into the hollowed pumpkin cavity, packing it in evenly. Top the stuffing with dried cranberries for a slightly sweet finish. Optionally, brush the outside of the pumpkin with olive oil for a beautiful roasted skin.
- Bake the Stuffed Pumpkin: Preheat your oven to 350°F (175°C). Place the baking dish with the stuffed pumpkin uncovered in the oven and bake for approximately 90 minutes, or until the pumpkin flesh is tender when pierced with a fork and the stuffing is cooked through.
- Serve: Remove from oven and allow to cool slightly before slicing. Serve the baked pumpkin alongside the flavorful stuffing for an elegant and hearty meal.
Notes
- Use a sugar pumpkin (also called pie pumpkin) as it is smaller, sweeter, and more tender than carving pumpkins.
- Feel free to substitute turkey sausage or a vegetarian sausage alternative to suit dietary needs.
- Adding dried cranberries on top adds a nice sweet contrast, but you can omit if preferred.
- Make sure to thoroughly cook the sausage inside the stuffing mixture for food safety.
- Leftover stuffing can be cooked separately in a baking dish if preferred.
- To prep ahead, you can assemble the stuffing and pumpkin up to 24 hours in advance and refrigerate before baking.
