I love decorating with seasonal decor but there is nothing better than cooking with it!
Check out this Baked Stuffed Pumpkin recipe that I found on countryliving.com. I love how great this looks with the mixture of colors and your guests will love it too, plus its scrumptious!
Country Living recommends you choose miniature pumpkins like Small Sugar, Little Boo, or Jack Be Little to act as individual casserole dishes in which to bake a mix of fresh pumpkin, Israeli couscous, sausage, apples, onion, and cranberries.
- 4 ounce(s) sweet Italian sausage
- 1/2 cup(s) chopped onion
- 1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
- 1/2 cup(s) chopped Granny Smith apples
- 1/4 cup(s) white wine
- 1 cup(s) Israeli couscous, cooked
- 1/4 cup(s) dried cranberries
- 1 tablespoon(s) extra-virgin olive oil
- 1 teaspoon(s) fresh thyme
- 1 teaspoon(s) fresh oregano, chopped
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh ground pepper
- 4 small (1-pound) pumpkins, hollowed out
- Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
- Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.
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