My wife has got to be the biggest fan of squash in the world. We’ve always got at least 3 varieties on the counter and she eats it twice a week. When the little pie/baking pumpkins came out she started looking for a savory way to serve them.
Stuffed Pumpkins with Sausage
2 pie pumpkins
6 Italian sausages
2 medium apples
1 jar canned mushrooms (or 2 lbs fresh)
2 cups roughly chopped kale
1/4 C sherry
Salt, pepper, garlic powder, marjoram
Drop your sausages in a pan of water and boil to cook through.
Clean your pumpkins. Then cut a hole around them, the same way you would if you were going to carve it. The use a spoon to scrape out the seeds and punkin’ guts. But be sure to save them for roasting later.
Sautéed the apple and leek in some olive oil until they begin to become translucent. If you are using fresh mushrooms add them at the beginning to cook down. If you are using home or commercially canned add then after to prevent over cooking.
Add sherry to the pan and cook until the liquid reduces. Chop your sausages in to pieces and toss it in the mix. Cook everything until its heated throughout and the flavors have mingled. Salt and pepper to taste (most sausages are already pretty salty).
Carefully (they’re hot) remove the top and add 1 cup of kale to the pumpkin. Replace the lid and let it sit for 5 minutes. This is a great time to set the table. By the time you’re ready to eat the kale should be perfectly steamed.
I found the pumpkin to be slightly under seasoned so I upped the salt in this recipe. My only complaint was that it didn’t feel like a whole meal (despite containing meat, veggies, and starch). Next time I’d serve it as a side to roast chicken with Brussels sprouts or something in the side. The flavors, however, were fantastic. Definitely a fall side dish to make again.