Ahhh...Fall! Pumpkins, squash, apples, hops & beer, Halloween, and Thanksgiving. Fall is many people's favorite season, and we can see why! The crown jewel of fall is of course, the pumpkin. Not only delicious, they are a peculiar produce in that they vary so greatly in sizes and varieties. There are over 30 types of pumpkins and they vary in size from under a pound to over two thousand pounds!
Sugar Pumpkins are the baker's choice for scrumptious fall treats. They are sweeter than their larger counterparts, the carving pumpkin (we got those too!) and they also have more flesh and less water which are traits you are going to want if you are making your pumpkin pies from scratch this year. It is however, quite possible to use your Jack-o'-Lantern's insides for pies, you just won't achieve the best results! A little pumpkin trivia: not all pumpkins are orange! Many are green, yellow, or even brownish. Orange you glad you know that?!
Sugar pumpkins also make a great way to present delicious fall-time meals. Try out the recipe below!
Savory Stuffed Pumpkin
Total Time: 45 minutes; 25 minutes active
Celebrate fall with a savory mix of sautéed apples, garlic and sausage stuffed in a pie pumpkin.
· 2 small pie pumpkins (sugar pumpkins)
· Pinch each of salt and black pepper
· 1 tablespoon unsalted butter
· 1/2 cup chopped onion
· 8 ounces vegetarian or regular sausage, crumbled
· 1 clove garlic, minced
· 1/2 cup chopped Granny Smith apples
· 1 6-ounce package stuffing mix
· 1/2 cup shredded Swiss cheese (optional)
· 1 cup vegetable broth
1. Preheat oven to 350ºF.
2. Use a sharp knife to remove the tops from each pumpkin (like a jacko’-lantern). Scrape out the seeds and filaments and discard. Season the inside of the pumpkins with salt and pepper.
3. Melt butter in a large skillet over medium heat. Add the onion and sauté for 5 minutes or until limp. Add sausage and cook until lightly browned, then add the garlic and apples and cook 2 minutes more. Remove from heat.
4. In a medium bowl, combine the onion and sausage mixture with the stuffing mix, cheese and broth and mix together until combined and slightly moistened. Divide and lightly pack the stuffing into the pumpkins until completely full. Replace the tops on the pumpkins, place them on a lined or lightly-oiled baking sheet or dish and into the oven. Depending on the size of the pumpkin and amount of flesh, the pumpkins should take about an hour to bake. Check after 30 minutes and, when nearly cooked, remove the tops and bake until the filling is browned. The pumpkins are done when easily pierced with a knife. Use two metal spatulas to move them from the baking dish onto the serving platter, to help keep the pumpkins intact. To serve, slice pumpkins into wedges or halves.
Slice the pumpkins into wedges or halves to serve and enjoy a scoop of pumpkin with each bite of stuffing. This dish makes an impressive vegetarian entrée or a hearty side dish when served in smaller portions. Change the stuffing to suit your tastes; try adding kale, spinach or sautéed mushrooms, or use shallots instead of onion, or cream instead of broth.
541 calories, 18 g. fat, 21 mg. cholesterol, 835 mg. sodium, 64 g. carbohydrate, 13 g. fiber, 30 g. protein
Recipes reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.
Date: Wednesday October 05, 2016
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