Stuffed Mini Pumpkins


10 mini pumpkins

3 tablespoons olive oil

1 pound ground pork sausage

3/4 cup sweet onion, chopped

1 cup crimini mushrooms, roughly chopped

1/2 cup apple cider

1 cup pecans, chopped

1/8 teaspoon nutmeg

2 teaspoons thyme, chopped

1 cup dried cranberries

1 package Quinoa Brown and Red Rice

1 cup chopped kale leaves

1 cup Parmigiano Reggiano cheese, shredded

Preheat your oven to 400, then line a baking sheet with aluminum foil and set aside.

Slice the tops off the mini pumpkins and scoop out the seeds.

Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper.

Put pumpkins (with their tops on) on the prepared baking sheet.

Roast for 15 to 20 minutes or until the pumpkins are just fork test tender.

Meanwhile, add a tablespoon of olive oil to a medium skillet on medium high heat.

Add sausage and cook it well, and season to taste with salt and pepper.

Drain off the grease and set sausage aside.

In the same pan, add onions and mushrooms, then cook until tender.

Add apple cider to the pan, then deglaze by scraping the bottom with a wood spoon.

Add pecans, nutmeg and thyme, then cook until the liquid is slightly reduced for 4 to 5 minutes.

Remove from heat and set aside.

Cook Quinoa, Brown and Red Rice according to the package directions.

In a bowl, combine sausage, onion, mushrooms, dried cranberries, rice, kale and 3/4 cup of Parmigiano Reggiano cheese.

Transfer pumpkin bottoms to a large cast iron pan, and set the tops aside.

Stuff pumpkins with sausage, rice, and cranberry mixture.

Heap the mixture into each pumpkin, then sprinkle with remaining Parmigiano Reggiano cheese.

Reduce oven temperature to 350.

Bake for 15 to 20 minutes or until the pumpkins and stuffing is heated through.

Serve hot and place the pumpkin tops beside on the pumpkins.

Be Shure to tell your quest to scrape out the delicious pumpkin flesh as well as the stuffing. Enjoy!
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