It’s sweet, but savory.
It can be used many ways,
After you see this recipe, you may be making it for days.
Ok, I’ll just get to the reveal, but try not to squeal,
because this is just so good.
Sweet and Savory Stuffed Pumpkin
Yes, I did it, and I am so glad I did. I basically winged this recipe with a scribbled piece of paper in hopes that it would meet up to my high hopes. Plus who doesn’t want to eat out of a mini pumpkin?? It was so fun and delicious! If you can’t find mini pumpkins, you can sub 1/2 c canned pure pumpkin in the step of the pumpkin flesh, and just eat it out a bowl. Please put this on your list of things to make this weekend, you’re taste buds will thank you!
- 1 mini pumpkin
- 1/4 c canned cream corn
- 1 link of breakfast turkey sausage(I used Jimmy Deans)
- 2 Tbsp dried cranberries
- 1 Tbsp maple syrup
- Preheat oven to 350F. Cut the top off the pumpkin(along with stem), and discard. Also get all the seeds out and either save them for roasted pumpkin seeds or discard also.
- Hull out the pumpkin flesh, leaving about 1/4” inch of shell. Place all flesh in a microwavable bowl.
- After microwaving flesh for 2 minutes, place in food processor with 1/4 c cream corn. Pulse until smooth, about 1 minute.
- Place food processor mixture into bowl.
- Chop breakfast sausage link into small pieces. Then add sausage and cranberries into the pureed pulp.
- Carefully stuff pureed mixture back into pumpkin. Top of with maple syrup (it will seep throughout the mixture, so no need to stir).
- Place in the oven for 25-30 minutes or until the outside shell is fork tender.
I also added some poppy seeds to the top for extra crunch! Honestly, this is one of the best meals I have had in a long time, and that’s saying a lot from a mean food critic like me. :-)
From my pumpkin to yours—enjoy!