post your fave pumpkin recipes!
well, I've never actually cooked a pumpkin (the orange kind)...just some squashes (the green ones) but I found a recipe that looks really cute and yummy.
from MSN food and entertainment
Baked Stuffed Pumpkin
Photograph by Charles Schiller
Choose miniature pumpkins like ‘Small Sugar', ‘Little Boo', or ‘Jack Be Little' to act as individual casserole dishes in which to bake a mix of fresh pumpkin, Israeli couscous, sausage, apples, onion, and cranberries. The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year.
Makes 4 servings
- 4 ounces sweet Italian sausage
- 1/2 cup chopped onion
- 1 1/2-pound pumpkin, peeled, seeded, and cut into 3/4-inch pieces (about 2 cups)
- 1/2 cup chopped ‘Granny Smith' apple (about 1 small apple)
- 1/4 cup white wine
- 1 cup Israeli couscous, cooked
- 1/4 cup dried cranberries
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground pepper
- 4 small (1 pound each) pumpkins, hollowed out
Make the stuffing: Preheat oven to 350°F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done-about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften-5 to 7 minutes. Add the apples and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the 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 for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.
Nutrition information per serving
Protein: 7.8 g
Fat: 12.6 g
Carbohydrate: 33.3 g
Fiber: 4 g
Sodium: 480 mg
Cholesterol: 21.5 mg
I'm gonna try make these when I get some pumpkins.