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Stuffed pumpkin with sausage and cheese, beautifully baked and garnished.

Stuffed Pumpkin with Sausage and Cheese

A warm and delightful dish combining pumpkin, savory sausage, and melted cheese, perfect for cooler months.
Stampa ricetta Pin Recipe
Preparazione 15 minuti
Cottura 1 ora
Tempo totale 1 ora 15 minuti
Porzioni: 4 servings
Portata: Dinner, Main Course
Cucina: American, Comfort Food
Calorie: 400
Ingredients Method Notes

Ingredienti
  

Main Ingredients
  • 1 medium pumpkin Choose a pumpkin that feels heavy for its size.
  • 250 g sausage Substitutable with ground beef, cooked chickpeas, or lentils for a vegetarian option.
  • 150 g cheese (such as mozzarella or ricotta) Feel free to experiment with different types based on preferences.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • to taste olive oil
  • to taste salt
  • to taste pepper
  • to taste herbs (such as thyme or rosemary)

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Cut the top off the pumpkin and scoop out the seeds.
  3. In a skillet, heat olive oil and sauté the onion and garlic until soft.
  4. Add the sausage (or ground beef, chickpeas, or lentils) and cook until browned.
  5. Stir in the cheese and season with salt, pepper, and herbs.
  6. Stuff the pumpkin with the mixture and place the lid back on.
  7. Place the stuffed pumpkin in a baking dish and add a little water to the bottom of the dish.
  8. Bake for about 1 hour or until the pumpkin is tender.
Serving
  1. To serve, place the pumpkin on a large plate and you can cut it into wedges for easier serving.
  2. This dish pairs well with a side salad or crusty bread, making it a complete meal.

Note

If you have leftovers, store the stuffed pumpkin in an airtight container in the refrigerator. It should keep well for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until warmed through or microwave it for a quicker option. Always taste the filling before stuffing the pumpkin to adjust seasoning to your liking.