I love this time of year, when the leaves start to change and the temperature goes down to the 40’s at night. That’s when I start seeing all the pumpkins in the grocery store and at the produce stands. I never bought a Pumpkin to cook until about 8 years ago. I was in Kanab, Utah, and saw these small pie pumpkins for sale in the produce section. On a whim, I bought two, then went home and searched the internet about ways to cook them. Ever since I bought those first two, I have never used canned pumpkin again. Like all other vegetables, fresh pumpkin is so much better.
I confess, too, that I never thought about using pumpkin in a savory dish before I started buying these little pie pumpkins. I always had pumpkin pie, and that was it. The first time I cooked a fresh pumpkin, I made a side dish with sautéed onions and red peppers. It was so good there were no leftovers.
- 1 small pie pumpkin
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large sweet onion
- 1/2 lb breakfast sausage
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 cup instant rice
- 1 cup water
- 1/2 cup Italian Blend Shredded Cheese
- Using an ice pick, poke a hole in the pumpkin.
- Place pumpkin in the microwave for 2 minutes on high. (this makes it easier to cut the pumpkin in half.
- Cut pumpkin in half. Using a large spoon, scrape out the seeds and stringy matter from the center of the pumpkin.
- Rub each pumpkin half with half a tablespoon of olive oil, inside and out. Place the halves in a large baking dish.
- If the halves tend to fall over, tear off a six inch piece of aluminum foil and wad it up slightly, and put the pumpkin half on it to make it stay upright. Set aside.
- Preheat oven to 375 degrees.
- Cut the bell pepper in half, remore the seeds and membranes. Slice into thin strips.
- Peel the onion and chop.
- Heat the remaining olive oil in a large skillet. Add the bell pepper and onions. Sautee until the onions are clear.
- Add the breakfast sausage to the skillet. Crumble it up. Cook until sausage is browned.
- Add the seasonings, instant rice, and water. mix well. Cook, uncovered, for 10 minutes. The water should all be absorbed into the rice.
- Add 1/4 cup of the cheese and stir into the mixture.
- Place 1/2 of the stuffing mixture into each pumpkin half, mounding it up.
- Put the baking dish into the oven, and bake, uncovered, for one hour.
- Remove baking dish from oven. Sprinkle remaining 1/4 cup of cheese over pumpkin. Put back in oven for 10 minutes.
- You can use Acorn or Butternut squash instead of pumpkin.
- Substitute Mild or Hot Italian Sausage for the breakfast sausage for a different flavor.
- Substitute bread crumbs for the rice and omit water if desired.
- Serve hot, with a crusty bread or rolls, and a salad if desired.
- For a smaller portion, cut the pumpkin into fourths.
The post Sausage And Rice Stuffed Pumpkin appeared first on FabGrandma.
This post first appeared on FabGrandma - Good Food, Good Company, Good Advice From Grandma, please read the originial post: here