Stuffed Pumpkin
Stuffed Pumpkins are such a comfort food during the crisp fall months. It can be served as a main dish or sliced smaller for a side dish.
Servings 8 servings
Cost $15
Ingredients
- 2 Small Pumpkins
- 1/2 lb Bread Cubes Dried
- 1/4 lb White Cheddar Cubed
- 1/4 lb Gruyere Cubed
- 1/2 lb Jimmy Dean Breakfast Sausage
- 5 cloves Garlic Minced
- 6 Green Onion Sliced Thin
- 1 Cup Heavy Cream
Instructions
- Cut a lid off the top of both pumpkins.
- Clean out the seeds and strings from the inside of the pumpkins.
- Season the insides with kosher salt and pepper.
- Place pumpkins on a parchment lined baking sheet and set aside.
- In a large skillet brown sausage over medium high heat.
- Add in minced garlic and sliced green onions and cook for another minute.
- In a bowl toss together cooked sausage and dried bread cubes.
- Stir in both cheeses.
- Fill both pumpkins with stuffing and press down to get as much in as you can.
- Slowly pour 1/2 cup of heavy cream over each pumpkin. If any drips down the side of the pumpkin, whip clean with a paper towel.
- Place lids on top and place on the center rack of your oven. Be sure the stems are not touching the top of your oven.
- Bake for 90 minutes at 350 F.
- Remove lids and bake for another 30-40 minutes until the tops are lightly golden brown.
- Sprinkle with chopped chives and let cool for 15 minutes before serving.
- Slice into 4 wedges and serve.
Notes
I find the best way to eat this is to use a fork and knife to cut into the stuffing and scrap out some of the cooked pumpkin all in one bite. Leave behind the rind.