Cinderella Pumpkin Bowl With Vegetables And Sausage Food
CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE
This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.
Provided by gptraveler
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 6h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
- Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
- Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
- Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
- Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 65.8 g, Cholesterol 28.7 mg, Fat 13 g, Fiber 7.7 g, Protein 13.7 g, SaturatedFat 5.8 g, Sodium 895.6 mg, Sugar 12.4 g
PUMPKIN STUFFING
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F
- Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
- Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
- Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
- To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.
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