Description
Transform a simple pumpkin into a stunning centerpiece with this Baked Stuffed Pumpkin with Cheese and Herbs. Packed with savory sausage, fresh herbs, hearty bread, and a touch of sweetness from cranberries, this dish is perfect for holiday gatherings or cozy fall dinners. It’s a feast for both the eyes and the palate, bringing warmth and flavor to your table.
Ingredients
- 1 (4-5 lbs) sugar pumpkin
- Salt and pepper, to taste
- 8 cups dried bread cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 pound ground mild Italian sausage
- 2 Granny Smith apples, peeled and diced
- 2 cloves garlic, minced
- 2 cups chicken stock
- 3 large eggs
- 3 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup dried cranberries
Optional Ingredients:
- Grated Parmesan or Gruyère cheese
- Chopped pecans or walnuts
Instructions
- Prepare the Pumpkin:
- Preheat your oven to 350°F (175°C).
- Cut the top off the pumpkin at an angle to create a lid. Scoop out the seeds and stringy insides.
- Season the inside of the pumpkin with salt and pepper. Set aside.
- Cook the Filling:
- Heat olive oil in a large sauté pan over medium heat.
- Add diced onions and celery, cooking until tender and fragrant.
- Stir in the ground sausage, breaking it into small pieces as it cooks.
- Add diced apples and cook until softened.
- Stir in minced garlic and cook for 1 minute. Remove from heat.
- Assemble the Stuffing:
- In a large bowl, combine the sausage mixture with bread cubes.
- In a separate bowl, whisk together chicken stock, eggs, sage, thyme, salt, and pepper.
- Pour the liquid mixture over the bread cubes, stirring to combine.
- Fold in dried cranberries.
- Stuff the Pumpkin:
- Spoon the stuffing mixture into the hollowed-out pumpkin, packing it gently.
- Place the pumpkin top back on as a lid.
- Bake the Pumpkin:
- Place the stuffed pumpkin on a parchment-lined baking sheet.
- Roast in the preheated oven for 1 ½ hours.
- Remove the lid and bake for an additional 30-40 minutes, or until the pumpkin flesh is tender and the stuffing reaches an internal temperature of 160°F (70°C).
- Serve:
- Let the pumpkin rest for 10 minutes before transferring to a serving dish.
- Serve by slicing the pumpkin into wedges or scooping out the stuffing along with the pumpkin flesh.
Notes:
Notes
- Use a sugar pumpkin or pie pumpkin for the best results.
- Avoid overstuffing the pumpkin to prevent spillage during baking.
- Customize the filling with mushrooms, nuts, or plant-based sausage for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American