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.
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This looks delicious! I will definitely have to try.
I’ve cooked a pumpkin before, but only used it for baking. Like you, it never would have occurred to me to try it as a savory dish, but this sounds amazing!
I’ve always shied away from using fresh pumpkins in cooking (they always seemed too intimidating!) but you’ve given me hope! Plus, the presentation is gorgeous! Such an inviting fall meal.
This sounds really so delicious and such a great seasonal dish. I make something like this with acorn squash, but never thought to make a pumpkin!
This the season for pumpkin! This looks like a tasty and creative recipe.
OH, my wor this sounds amazing. I have never had stuffed pumpkin but my mouth is watering. I so want to try this recipe this weekend.
Now, that does look like a delicious dish! It’s a perfect answer to all the overly sweet pumpkin recipes I see.
I love cooking beef or venison stew in a pumpkin! It sounds crazy but adding a little bit of cinnamon makes it taste amazing
I’ve never thought of doing anything like this with pumpkin before! It sounds perfect for pumpkin season though 🙂
Louise x
YUM! I make something similar with Acorn Squash. But I definitely want to try this with pumpkin!
This is the first time I have seen a stuffed pumpkin. I bet it is amazing! With the sausage, rice, and pumpkin it sounds like a well rounded meal.
This is a great recipe! I’m saving this one for the Thanksgiving weekend. I think my family would love to try this and it seems easy enough to try.