Make This Showstopping Stuffed Pumpkin Feast | Easy Fall Dinner Recipe

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds flavor, while processed cheese is budget-friendly.

Preheat oven to 350°F (175°C).

Brown the sausage in a skillet over medium-high heat.

Fry the bacon until brown and crispy.

Cook the onions and bell peppers in the bacon grease.

Cut out the top of the pumpkin using a sharp knife inserted at a 45-degree angle and discard the top.

Scoop out the seeds and pulp from the pumpkin with a sturdy spoon.

Season the inside of the pumpkin with salt and pepper.

Measure out 1/3 to 1 cup of heavy cream and add the ground sage and pinch of nutmeg, stirring to combine.

In a large bowl, combine the remaining ingredients and toss vigorously.

Heavily pack the mixture into the seasoned pumpkin and top with heavy cream.

Line a baking sheet or iron skillet with tin foil or parchment paper and transfer the pumpkin onto it.

Carefully place the pumpkin into the heated oven and cook for 45-50 minutes, checking every 10-15 minutes.

Cook until the flesh of the pumpkin is soft and easily pierced with a knife, which may take up to 2 hours depending on the size of the pumpkin.

Remove from heat and transfer to a large platter. Slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens