Tuesday, October 26, 2010

Pumpkin Guts

Gooey, oozy & oh so tasty...
Pumpkin Guts
Pie pumpkins are the perfect individual sized serving dish especially when stuffed with bread, cheese & sausage. Plus, how cute are these to serve on your Halloween table?
Pumpkin Guts
The pumpkin flesh softens during roasting so it can be mixed into the filling when it comes time to eat creating a yummy one dish (ok, one pumpkin) meal. It's almost like having a cheese fondue with all the dippers mixed in.

We'd actually made this before a couple years ago using one large kabocha squash & then scooping out all the filling to serve. With the larger squash we found we had a lot of squash leftover after eating all the filling. With these smaller pumpkins there seemed to be a much better ratio of squash flesh to filling. I also changed the filling slightly this time by adding white wine to it.

Pumpkin Guts
(Since every pumpkin is going to be a different size you may use a little less or a little more cheese & sausage than this recipe calls for.)

8 oz bulk Italian sausage (spicy or mild, your choice)
2 pie pumpkins (about the size of a large soup bowl)
vegetable oil
3/4 c heavy cream
1/4 c white wine
pinch of nutmeg
8 slices french bread, preferably day old, about 1/2" thick
3 oz grated cheese, emmental, swiss or gruyere would be good

Cook up the bulk sausage & set aside.

Preheat oven to 400 F.

Cut off the top of the pumpkins as if you were going to carve them into a jack o'lantern. Clean the pulp & seeds from the inside & top. (Save the seeds to roast!). Lightly oil the outside of the pumpkins including the top. Oil a baking pan with sides & place the pumpkins in it.

Mix the cream, wine & nutmeg together.

Put two slices of bread in the bottom of each pumpkin. Then layer in 1/4 of the cheese & 1/4 of the sausage into each pumpkin. Top with 1/4 of the cream sauce. Press down. Repeat the layers using all the remaining bread, cheese, sausage & cream sauce. Do not go over the edge of the pumpkin. Put the tops on the pumpkin.

Place in the oven& bake for about 1 hour until the pumpkin is soft & the filling is bubbling.
Pumpkin Guts
They may ooze over a little bit. Let sit a few minutes before serving.

2 servings.

Don't forget to click through & read the other blogs in the GreatHallowTweet on the left over there & to enter to win a yourself a treat from Ghiradelli chocolate.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

17 comments:

Elle said...

Oh wow, that looks incredible! I never would have thought of doing that, but now that I see it, it's such a great idea.

Jess said...

I need to go find two small pie pumpkins NOW. This looks delicious!

Kudos Kitchen said...

These look fantastic!!! They remind me of a recipe that is in Dorie Greenspan's new cookbook "Around My French Table". I'm excited to try this. How wonderful these would be on a Thanksgiving table too. Great post!

RecipeGirl said...

How great is this?? Love this idea. How did I miss out on this Halloween hopping week. I'm off to explore those other blogs!!

shopgirl said...

this looks AMAZING!

Judy@nofearentertaining said...

I love this idea! I can't wait to make it!

Megan said...

Fondue with the dippers mixed inside all tucked into a pumpkin? You cant go wrong with a combo like that. This looks amazing and would make such a pretty presentation at Thanksgiving too. LOVE IT!

RJ Flamingo said...

When I went to the grocery store the other day, they had a whole big bin of those adorable pie pumpkins. I stared at them, trying to think what I could do with them. Now I know! Awesome, Kat!

Paula said...

What a novel idea! Everything looks so very appetizing.

Amanda (Two Boos Who Eat) said...

This looks and sounds amazingly delicious. I want to try it, especially for a themed holiday party.

Joy said...

They're beautiful enough to be put as a centerpiece! I'm a huge fan of Italian sausage in heavy cream. Yum.

Lori said...

I seen a recipe for these on Fine Cooking. Wanted to make it last weekend. I am glad I waited because I like your idea of putting them in smaller pumpkins. They look adorable.

Chris and Amy said...

What a great idea! So creative!

Jenn AKA The Leftover Queen said...

This looks so good and festive! I need to get me some more pumpkins!!!

Lori said...

These look so good! There is a dish in Brazil which is shrimp stuffed pumpkin/squash and very similar. It was my absolute favorite Brazilian meal. I need to make that and then this with the sausage!

grace said...

waste not, want not AND an excuse to eat more cheese and sausage--this rocks. :)

Deborah said...

What a great and FUN idea!!

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

Labels

Blog Archive

Contributors