Savory stuffed pumpkins

Savory stuffed pumpkins

by Wil H.
Stripes Europe

With pumpkin season in full swing, there is no shortage of the colorful orange gourds. Pumpkins used in baking are usually smaller and are marked for making pie. Here is a tasty and healthy recipe using fall’s bounty.

Start to finish: Approximately one hour
Serves: 4
1 package breakfast turkey sausage
1 small onion, diced
1 clove garlic, diced
1 teaspoon thyme
1 teaspoon ground sage
1 teaspoon rosemary
1 teaspoon parsley
1 apple, chopped (Honeycrisp for a sweeter taste, but I love my Granny Smith too much)
Salt and pepper, to taste
Handful of dried cranberries

Cut the pumpkin top and scoop out the insides. Keep the seeds if you want to toast them later for salad toppings. Use any size pumpkins you want.  I ended up using 4 mini-pumpkins for this recipe. Save the tops.

Preheat oven to 350 F/175 C. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Turn the heat to low and add the sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture in a bowl. Mix in chopped apple, dried cranberries, and parsley. If it’s cool enough, use your hands to mix everything together. Stuff those pumpkins.

Place in a glass dish with a half-inch of water and place in oven. Enjoy in about 30 minutes.

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