An unusual recipe I discovered a few years back. The venison or spicy sausage really compliments the pumpkin. You slice a piece of pumpkin and get some of the filling, and it's wonderfully satisfying. You can add a small bag of mixed vegetables to the stuffing before baking, too.
- 4 ounce(s) sage sausage, or ground venison
- 1/2 cup(s) chopped onion
- 1 (1 1/2-pound ) pumpkin, peeled, seeded, or 4 small individual serving size pumpkins
- 1/2 cup(s) chopped apples
- 1 cup(s) rice or 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
- Chopped, sauteed onion and a clove of garlic
- Make the stuffing: Preheat oven to 350 degrees F. De-case and crumble the sausage meat or crumble the ground meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- . Remove the sausage from the pan, increase heat to medium, and add the onion and garlic. Sauté until the onion begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. . Combine the rice or 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 until the pumpkin (s) are soft but not mushy. Serve immediately.