Stuffed Baby Pumpkins

Creative, healthy and so adorable! A great recipe the whole family will enjoy.

4 ounce(s) sweet Italian sausage

1/2 cup(s) chopped onion

1  (1 1/2-pound) pumpkin, peeled, seeded, and cut into 3/4-inch pieces

1/2 cup(s) chopped Granny Smith apples

1/4 cup(s) white wine

1 cup(s) Israeli couscous, cooked

1/4 cup(s) dried cranberries

1 tablespoon(s) extra-virgin olive oil

1 teaspoon(s) fresh thyme

1 teaspoon(s) fresh oregano, chopped

1/2 teaspoon(s) salt

1/4 teaspoon(s) fresh ground pepper

4 small (1-pound) pumpkins, hollowed out

Make the stuffing:

Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done — about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften — 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.

Bake the pumpkins:

Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately and enjoy.

*Happy Friday!*

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Written by Lea Barlow • 1 Comment