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This Roasted Stuffed Pumpkin is filled with scrumptious components—sausage, apples, cranberries, spinach, pecans, feta cheese, onions, garlic, and recent herbs. The filling combines savory and candy flavors, making it a great dish for a vacation gathering or any event! Serve it alongside Thanksgiving turkey or Christmas ham (or each!).
Stuffed pumpkin
The savory stuffing completely enhances the pure delicate sweetness of the pumpkin. This gluten-free recipe is a superb addition to any vacation menu and works splendidly as a fast weeknight meal. I’ve made this stuffed pumpkin numerous occasions, and everybody who tries it loves it! I used small pumpkins, halved them, roasted them within the oven, and crammed them with a flavorful sausage-apple combination. This dish has a broad enchantment: one stuffed half makes a satisfying but mild weeknight meal and you may also serve it as a aspect. I served it as soon as as a aspect dish to grilled steaks and everybody cleaned their plates! And, in fact, it is a implausible addition to the Thanksgiving desk subsequent to the vacation turkey and makes a superb aspect dish for Christmas ham similar to this stuffed butternut squash and this apple stuffed acorn squash.
Predominant components and substitutions
- Pumpkin – Be certain to decide on an edible pumpkin selection, like pie pumpkin or sugar pumpkin, relatively than a carving pumpkin. Search for a small pumpkin you’ll be able to maintain in a single hand, concerning the dimension of a medium or massive acorn squash. And for those who don’t have pumpkin readily available, acorn squash works completely in its place!
- Sausage – I used scorching crumbled Italian sausage, however you’ll be able to go for a gentle model or a traditional pork sausage, like sage.
- Apples – I used Honeycrisp apples. You should use some other form – simply ensure that to decide on apples of agency texture in order that they stand as much as cooking. I like to recommend Fuji or Gala.
- Onion and garlic – They’re sautéed with the sausage and supply an incredible flavorful base! You should use any kind of onion—candy, yellow, or white.
- Spinach – I used recent spinach, however frozen spinach can actually be used! Be certain to thaw it and drain it from any liquid. I’d even pat it dry with paper towels. An alternative choice is kale.
- Dried Cranberries – I used Craisins, soaking them briefly in scorching water to plump them up. You might additionally use dried figs, blueberries, or dried cherries.
- Pecans add crunch and texture. Or, use walnuts or pistachios. If you wish to preserve this nut-free, add roasted pumpkin seeds!
Find out how to make stuffed pumpkin
Right here’s a fast overview of the recipe directions with useful step-by-step pictures. For the complete, detailed recipe, scroll all the way down to the recipe card.
- Roast the Squash. You’ll want 2 small pumpkins (reminiscent of pie pumpkin or sugar pumpkin). Slice each in half and scoop out the seeds, providing you with 4 halves. Roast them in a preheated oven at 400°F for half-hour.
- Make the Filling. Whereas the squash is roasting, put together the sausage filling. Begin by cooking the onions, garlic, and sausage collectively for about 10 minutes. As soon as the sausage is totally cooked by and the onions have softened, stir in spinach and prepare dinner till wilted. Combine in dried cranberries.
- Stuff the Squash. If obligatory, reheat the sausage filling on the stovetop, then spoon it into the cavities of every of the 4 pumpkin halves. Prime with toasted pecans and, if desired, with crumbled feta cheese and extra dried cranberries. And similar to that, your dinner is prepared!
Storage and reheating suggestions
- Refrigerate. Retailer leftovers in an hermetic container or zipped plastic bag within the fridge for as much as 4 days.
- Freeze. This dish freezes nicely and might be saved in an hermetic container or freezer bag for as much as 2 months, making it an incredible choice for meal prep and make-ahead meals.
- Reheat within the Oven. To reheat, place the stuffed pumpkin in a preheated oven at 350°F for about half-hour, or till the filling is warmed by.
- Reheat within the Microwave. Reheat within the microwave in 30-second intervals, till heated by. Alternatively (and this could be a faster choice), take away the sausage-apple filling, microwave each the filling and pumpkin individually, then restuff the pumpkin earlier than serving.
What to serve with stuffed pumpkin
Pumpkin pairs splendidly with a wide range of easy sides, reminiscent of Autumn greens like Brussels sprouts, carrots, or inexperienced beans. It additionally goes nice with roasted or mashed potatoes. Listed below are my prime suggestions:
Extra pumpkin recipes
Different Thanksgiving recipes you may like
- 50 Finest Thanksgiving Recipes (The Full Vacation Menu)– Should you’re on the lookout for an entire Thanksgiving menu that options every little thing: Fall-inspired vacation appetizers, aspect dishes, salads, most important programs, pasta recipes, desserts, and even breakfast.
- 60 Finest Thanksgiving Facet Dishes– for those who’re wanting just for aspect dish recipes so as to add to your vacation feast!
- 30 Finest Thanksgiving Salads – Should you’re on the lookout for festive, colourful, and recent Thanksgiving salads.
- 40 Finest Meatless Thanksgiving Recipes – this menu options MEATLESS, VEGETARIAN vacation most important dishes and aspect dishes, and you will not miss the meat with this menu!
Stuffed Pumpkin with Sausage and Apples
This Roasted Stuffed Pumpkin is filled with scrumptious components—sausage, apples, cranberries, onions, garlic, spinach, pecans, feta cheese, and recent herbs. The filling combines savory and candy flavors, making it a great dish for a vacation gathering or any event! Serve it alongside Thanksgiving turkey or Christmas ham (or each!).
Elements
Roasted Pumpkin
- 2 small pumpkins about 6 inches vast
- 2 tablespoons olive oil
- ¼ teaspoon salt or extra
- freshly floor coarse black pepper
Directions
Roast the Pumpkin
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Preheat the oven to 400°F (204°C). Use edible pumpkin (reminiscent of sugar pumpkin or pie pumpkin), not the carving form.
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Take away the skin stem (if current) and slice every pumpkin in half. Use a spoon to scoop out the seeds and any fibrous strands. Brush the within and lower sides of the 4 pumpkin halves with olive oil and season with salt and pepper.
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Place the pumpkin halves lower aspect down on a parchment-lined baking sheet. Roast for 30-40 minutes on the bottom rack or till the pumpkin is smooth and simply pierced with a fork from the skin.
Make the Apple-Sausage Filling
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Whereas the pumpkin roasts, put together the filling.
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Warmth a big skillet over medium warmth and add the crumbled sausage, chopped onion, and garlic. Cook dinner for about 10 minutes, stirring often, breaking apart the sausage, till the sausage is absolutely cooked and the onions are softened.
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Add the spinach and stir till it wilts. Stir in dried cranberries.
Stuff the Pumpkin
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Word: I extremely suggest utilizing toasted pecans. Right here is easy methods to toast uncooked pecans: Unfold them out in a single layer on a baking sheet and toast them within the preheated oven at 350°F for about 10 minutes, simply till they darken barely.
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As soon as the pumpkin is roasted, take away it from the oven and switch the halves lower aspect up.
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Stuff every pumpkin half with the apple-sausage combination, then prime with toasted pecans and, if desired, feta cheese and extra dried cranberries. End with a sprinkle of recent thyme.
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If wanted, reheat the stuffed pumpkins on a parchment paper-lined baking sheet within the oven for about 10 or quarter-hour.
Vitamin
Vitamin Data
Stuffed Pumpkin with Sausage and Apples
Quantity per Serving
% Every day Worth*
* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.
Vitamin Disclaimer:
The dietary data on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website will not be assured. It shouldn't be used as an alternative choice to an expert nutritionist’s recommendation.
