• Jackie Brubaker

Reluctant Housewife: Stuffed Pumpkins



Have you ever walked through the market and seen the cutest little pumpkins and thought, "That would be so cute on my mantel!" It would be. But, did you know you can actually eat these and they're really good? Yup. Turns out they're not just for decoration!


These little pumpkins are really sweet. In fact, they're great for making pumpkin pie, which is really something I should make soon given the fact that I've never done an episode of it. Who doesn't need a tried and true pumpkin pie recipe? But, I digress..


Just like you would stuff an acorn squash these pumpkins are the perfect meal for Fall. Everything can be vegetarian if you want or not. Either way it tastes great! This is definitely become a go-to meal for me!


Watch the Reluctant Housewife episode here and grab the recipe below!


Your,

Reluctant Housewife




Stuffed Pumpkins


1 smaller pumpkin (look for the kind to make pumpkin pie with)

2 Italian sausages, veggie or regular

2 cloves of garlic

1 cup cooked brown rice (or, quinoas, barely, faro)

1/2 envy apple

salt, pepper, ground sage, cinnamon, ground sage and nutmeg to taste

butter


Okay, go ahead and preheat your oven to 350 degrees.


Cut your pumpkin in half and scoop out your seeds. Make sure to save them to make roasted pumpkin seeds while your pumpkin is roasting! Simply lightly coat them in olive oil and salt and pepper and roast for about 15-20 minutes or until golden brown at 350 degrees!


Place your pumpkin halves slice side down on a pan lined in tin foil. Roast for about 40-50 minutes. Stick the pumpkin with a fork to see if it's done at 40 minutes. It should be soft and go right through.


Meanwhile, make your filling. Dice two sausages and a half an apple into quarters. Dice two garlic cloves. To a frying pan add 3 tbsp of butter. Add your sausage and apple to the pan on medium heat and start cooking. Add salt, pepper, cinnamon, nutmeg and sage to taste. At around 8-10 minutes add your garlic and cover on low for about another 8-10 minutes. Once done add about a 1/2 cup of grated parmesan and stir into filling.


Once pumpkins are done take out of oven and flip over. Add a 1/2 tsp butter to each and spread on the inside. Add salt, pepper and sage to taste. Sprinkle lightly.


Add your filling to each pumpkin and serve hot!


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