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Sausage And Rice Stuffed Pumpkin

This savory pumpkin dish is great for cool fall days.

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. 

Sausage And Rice Stuffed Pumpkin
A gluten free main dish that's great for cool fall days. Pie pumpkin stuffed with a combination of sausage, bell pepper, onion, and rice make a complete meal, or add a salad and crusty bread for a hearty feast.
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  1. 1 small pie pumpkin
  2. 3 tablespoons olive oil
  3. 1 large red bell pepper
  4. 1 large sweet onion
  5. 1/2 lb breakfast sausage
  6. 1 teaspoon thyme
  7. 1 teaspoon black pepper
  8. 1 teaspoon salt
  9. 1 teaspoon Italian seasoning
  10. 1 cup instant rice
  11. 1 cup water
  12. 1/2 cup Italian Blend Shredded Cheese
  1. Using an ice pick, poke a hole in the pumpkin.
  2. Place pumpkin in the microwave for 2 minutes on high. (this makes it easier to cut the pumpkin in half.
  3. Cut pumpkin in half. Using a large spoon, scrape out the seeds and stringy matter from the center of the pumpkin.
  4. Rub each pumpkin half with half a tablespoon of olive oil, inside and out. Place the halves in a large baking dish.
  5. 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.
  6. Preheat oven to 375 degrees.
  7. Cut the bell pepper in half, remore the seeds and membranes. Slice into thin strips.
  8. Peel the onion and chop.
  9. Heat the remaining olive oil in a large skillet. Add the bell pepper and onions. Sautee until the onions are clear.
  10. Add the breakfast sausage to the skillet. Crumble it up. Cook until sausage is browned.
  11. Add the seasonings, instant rice, and water. mix well. Cook, uncovered, for 10 minutes. The water should all be absorbed into the rice.
  12. Add 1/4 cup of the cheese and stir into the mixture.
  13. Place 1/2 of the stuffing mixture into each pumpkin half, mounding it up.
  14. Put the baking dish into the oven, and bake, uncovered, for one hour.
  15. Remove baking dish from oven. Sprinkle remaining 1/4 cup of cheese over pumpkin. Put back in oven for 10 minutes.
  1. You can use Acorn or Butternut squash instead of pumpkin.
  2. Substitute Mild or Hot Italian Sausage for the breakfast sausage for a different flavor.
  3. Substitute bread crumbs for the rice and omit water if desired.
  4. Serve hot, with a crusty bread or rolls, and a salad if desired.
  5. For a smaller portion, cut the pumpkin into fourths.
Have you tried cooking a small pumpkin? What did you make with it? Did you like it? Please let me know if you make this recipe, and tell me if you liked it. 
Stuffed Pumpkin.

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

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Sausage And Rice Stuffed Pumpkin


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