Can you guess what’s inside?
No, not candy corn. It’s an experiment … a tasty, savory idea that was tweaked and twisted and tested until my family deemed it delicious enough to eat for dinner. Whew!
Will they eat it, or will they not eat it?
That’s always the question.
Farmgirl’s Stuffed Pumpkin
You will need one small- to medium-sized pumpkin or two pie pumpkins.
Cut the top off the pumpkin, remove lid and clean the inside. Be sure to scrape the interior walls gently, so you don’t remove much of the tasty flesh. Have extra time? Make roasted pumpkin seeds.
The next step requires:
- 1.5 lbs. ground beef or ground sausage
- 2 cloves garlic, minced
- 1 shallot, minced
- salt and pepper to taste
Add garlic, shallot and seasonings to ground beef.
Brown in skillet. Drain.
While ground beef is cooking, prepare Rice Pilaf according to package directions.
When rice is done, combine with ground beef.
Preheat oven to 350 degrees.
In a small bowl, mix:
- 3 Tbsp. fresh parsley, chopped
- 1/4 cup Lea & Perrins Worcestershire Sauce
- 1/2 Tbsp. granulated sugar (optional)
Pour mixture into rice and beef. Gently combine.
- Stir in 1/2 cup shredded mozzarella or cheese of your choice.
Now it’s time to stuff it!
Fill the cavity with the beef mixture. Lightly pack into the pumpkin.
Top off with a 1/2 cup of heavy cream. Put on the lid and place pumpkin on a baking sheet coated with cooking spray.
Bake at 350 degrees for 50-90 minutes (depending on the size of your pumpkin). You will know it’s ready when a knife can be easily inserted into the flesh of the pumpkin.
Remove from oven, take off the lid and have a look …
When serving, be sure to get a spoonful of the pumpkin flesh along with the beef mixture.
It’s a truly tasty — and nutritious — combination I hope you’ll love.
Let me know what you think!
Note: You could also add mushrooms or your favorite veggies to the mix!
I’ve created a new recipe for sausage-stuffed pumpkin. You can also make stuffed pumpkin in the slow cooker.