Roasted Stuffed Pumpkin

One of the meals I particularly look forward to making this time of year is my roasted stuffed pumpkin. There is no other season when the variety of pumpkins is so abundant. The piles of orange globes are in every market, which makes it easy to find the perfect size to fill with the savory, sweet, and spicy mixture that makes this harvest dish so wonderful.

I have observed that there is a very competitive nature to the pumpkin choosing. People pay close attention to the pumpkins that the others around them are considering. There is a concern that they may have somehow overlooked the perfect choice, and someone else may already have it in their possession. The shoppers seem to evaluate the specimens in the competitions carts, hoping and waiting for someone to return one to the pile, that in some way appears to be more perfect than the one they are holding. I get a kick out of the confused looks I receive as I pull a small pumpkin out of the mountain of potentially huge Jack-O-Lanterns. They simply have no idea of my intent, of that I am quite sure.

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Roasted Stuffed Pumpkin

Prep Time

20 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 40 mins

 

Sweet and savory flavors mingle to create this unique fall feast.

Course: Main Course

Cuisine: American

Servings: 8

Ingredients

• 1 pumpkin about 7″ – 8″ inches in diameter bigger is not better for this
• 1/2 pound hot Italian sausage
• 1 1/2 cups cooked rice I use a mixture of long and short grained rice
• 1 medium onion diced
• 4 - 5 cloves of garlic diced
• 1 rib of celery diced
• 1/2 red pepper diced
• 1 jalapeno pepper finely diced (optional)
• 1/4 cup raisins
• 3 tablespoons dried apricot diced
• 2 tablespoons fresh sage chopped
• 1 tablespoon fresh thyme
• 1/4 cup of cheese small cubes (I use a mix of cheddar and mozzarella)
• 3 tablespoon toasted walnuts chopped
• salt and pepper to taste

Method

1. Heat oven to 350° F.
2. Line a baking sheet with parchment paper, and set aside.
3. Cook rice and place in a large mixing bowl.
4. Brown sausage in a large skillet over medium high heat. Crumble and place in the bowl with the rice.
5. Sautée onion, garlic, celery, and peppers until tender in the remaining grease from the sausage and add to the rice mixture.
6. Add raisins, apricot, herbs, cheese, and nuts. mix well.
7. Cut an opening in the top of the pumpkin, and hollow out in the same manner you would use to carve a Jack-O-Lantern. Clean and reserve the seeds to make Roasted Pumpkin Seeds if desired.
8. Spoon the rice mixture into the pumpkin, pressing it in firmly using the back of the spoon. (It is important to fill the pumpkin completely and pack the mixture in tightly in order to be able to slice wedges from the pumpkin)
9. Place the top back on the pumpkin and stand on prepared baking sheet. Evenly coat the exterior with olive oil.
10. Place in the oven for about 1½ hours, about 20 minutes per pound. Pumpkin is done when the exterior takes on a burnt orange color.
11. Allow the pumpkin to rest for 8 to 10 minutes before cutting into wedges.
12. I like to serve this over a bed of My Favorite Fall Salad for a perfect complement of flavors.

Cooks Notes

I love the balance of sweet, savory, and heat, however feel free to add or delete any ingredient to your liking.

This is also very easy to make as a vegetarian dish, by adding blanched broccoli, carrots or other vegetables instead of sausage.

Resist the temptation to use a larger pumpkin. This in one of those recipes that seems to “grow” as you make it. This size will easily yields 6 – 8 servings, with left-over rice mixture as well.