Roasted Whole Pumpkin with Stuffing creates both sausage bread stuffing and roasted fresh pumpkin in an attractive fresh pumpkin container.
Roasted Whole Pumpkin with Stuffing
By Sue Lau | Palatable Pastime
Roasted Whole Pumpkin with Stuffing is my recipe of the day with the blogging group “From Our Dinner Table”. We post weekly on a variety of topics. This week we are sharing recipes for oven roasted recipes.
I am sharing a recipe for stuffing baked inside a fresh pumpkin. Besides making a great stuffing side dish, it also makes a secondary side dish of roasted pumpkin squash. The squash is scooped out and can be served with butter, cinnamon and brown sugar .
The pumpkin and stuffing did take quite a lot longer to get the stuffing up to temp and the pumpkin tender than I really expected. Before this, I have only roasted halves of pumpkin which I scooped out the pulp to make puree. And of course, that method cooks it much quicker.
But as long as you start early enough before your planned meal, it pretty much takes care of itself, so no worries there. The stuffing is nice and moist with a hint of aroma from the pumpkin, and the squash is nice and tender with that sweet flavor we all crave.
The best part is the pumpkin serves as its own decorative container for the dinner table, which makes a stunning presentation for meals such as a special autumn Sunday dinner, or Thanksgiving feast.
Oven Roasted Recipes
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- Garlic Herb Butter Roast Chicken by Making Miracles
- Honey Pecan Crusted Salmon by Art of Natural Living
- Mediterranean Chicken Legs Sheet Pan Dinner by A Day in the Life on the Farm
- Roasted Cabbage Wedges with Dijon-Onion Sauce by Sweet Beginnings
- Roasted Vegetables with Italian Sausage by Blogghetti
- Rosemary Garlic Roasted Beef Tenderloin by That Recipe
- Rosemary Garlic Roasted Leg of Lamb by A Kitchen Hoor’s Adventures
- Roasted Whole Pumpkin with Stuffing by Palatable Pastime (You are Here!)
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Roasted Whole Pumpkin with Stuffing
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Roasted Whole Pumpkin with Stuffing
Roasted Whole Pumpkin with Stuffing
Equipment
- aluminum foil
Ingredients
- 1 small pumpkin (4-1/2 pounds) (7" wide, cavity capacity 4 cups)
- 1/2 cup celery
- 1/2 cup chopped onion
- 1 teaspoon fresh sage
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pumpkin puree
- 1 cup cooked sausage crumbles (I used Jimmy Dean brand precooked)
- 4 cups dried bread croutons
Instructions
- Preheat oven to 375F.
- Heat the butter in a skillet and saute the onion and celery with the herbs, salt and pepper until they are soft.
- Stir in the pumpkin puree, sausage crumbles, bread cubes and just enough chicken broth to moisten (depends on how dry the bread is).
- Slice the top off the pumpkin and scoop out seeds and pulp and discard.
- Fill the pumpkin with the stuffing mix.
- Top with the lid and place a large piece of foil over the top of the pumpkin (poking the stem through the foil if needed) and wrapping the pumpkin tightly.
- Place the wrapped pumpkin in a baking pan just big enough to fit with 1/4 cup water around the bottom.
- Bake the pumpkin for about 3-1/2 hours or until the temperature in the center of the stuffing is 160F and the pumpkin is tender.
- Scoop out stuffing into a serving bowl. Then scoop out pumpkin, and if you like, top it with butter, cinnamon and brown sugar, or whatever seasoning or topping you desire.
Notes
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