Sausage Stuffed Pumpkin Recipe
Recipe Description:
A savory and appealing late Fall or Winter main course.
Recipe
Instructions:
The day before, combine the rice, salt and warm filtered water in a small sauce pan. Allow to soak for at least 12 hours.
Then, bring it to a boil, cover, and over low heat, simmer until the rice is tender (about 45 minutes.) Check to see if it needs more water from time to time. It would be better to have more than enough and have to drain it, than to have the rice burn in the pan.
Carefully cut the "lid" from the pumpkin and scoop out all of the seeds. (Save these for roasting!)
Preheat the oven to 350 degrees F.
In a heavy skillet, brown the sausage, chopping it up. While it is cooking, dice the green onion and mince the garlic and add that to the skillet. Stir frequently.
Take the tough ribs out of the kale, chop and add to the skillet. Stir and cook until the kale is well wilted, then stir in the mozzarella. Remove from heat. Add the butter and the cooked hot rice and combine well.
Spoon the mixture into the pumpkin. Replace the "lid" and put the pumpkin in an oven-proof bowl or dish.
Bake until when you insert a sharp knife into the pumpkin flesh, it pierces all the way through easily. Remove from oven and let rest for 10 minutes before serving.
Serve slices of pumpkin along with some of the filling. This will reheat nicely the next day.
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