The Perfect October Dinner - Individual Stuffed Pumpkins - Kid Friendly Yet Elegant Enough for Date Night at Home
Here is a meal that the entire family can enjoy preparing together, has infinite varieties to suit everyone's taste and it's fun to make!
This recipe was inspired by a recipe for stuffed pumpkin from Dorie Greenspan's wonderful cookbook: Around My French Table. I've adapted the recipe by using individual sized pumpkins and using different ingredients for the stuffing.
But that's the beauty of this recipe...you can change the stuffing ingredients to what you have in the pantry or your personal tastes...for instance, if you want a vegetarian meal: skip the sausage and add in eggplant, mushrooms, and spinach that's you've quickly sautéed in olive oil.
Would you believe that this delicious meal can be prepared in just 10 minutes and then bakes for one and half-hours at 350F degrees...which leaves you plenty of time to get the kids to do their homework, while you relax and enjoy a glass of wine with your spouse.
Three easy steps:
1. Clean out the invidual pumpkins...the kids can do this while you cook the spicy Italian sausage.
2. Each pumpkin is stuffed with equal amounts of torn rustic bread, cooked sausage, and cubed cheese. Then you pour cream over the top to moisten the stuffing.
3. Put the top on the pumpkin, place it on a baking tray, put it into the oven at 350F and bake for about 1 1/2 hours, or until the pumpkin is soft when poked with a fork. During the last 20 minutes of cooking, take the top off the pumpkin so that the cheese and melt and brown.
Take it out of the oven and serve...stir the stuffing in with the pumpkin and enjoy!
A sure way to get the family together for a weeknight dinner.
Please let me know what you stuffed in your pumpkin!