I don’t know if I have EVER missed a Monday post like this guys! I have basically been having a panic attack!

Stuffed Roasted Pumpkin

I am having a total technology meltdown over here. I have known that my computer was on it’s last little legs for some time. It was basically rebuilt last fall and then sometime last Spring Coco steppe don it and cracked the screen- like pretty severely. But I had a time planned to do this, and it wasn’t yesterday 🙂

Stuffed Roasted Pumpkin

However, the universe had other plans… Late Saturday night when I was busy tossing and turning, I knocked a pillow off the side of the bed. Normally- no big deal, but I ordered new night stands. So right now, we have no nightstands. I have a stack of approximately 35 magazines that i am using as my night stand. SO in case I did something clumsy (as I am probed to doing) I brought my nightly glass of ice water (my ritual) up in a plastic cup with a lid. I was really thinking- don’t knock my water over and let it hit the magazines and make the magazine dye run all over new bedroom carpet. Instead, my pillow fell off the bed, hit the cup of water, somehow knocked the lid off the water and then the water drowned my computer which was tucked under the bed for safe keeping. A perfect storm.

Stuffed Roasted Pumpkin

So Sunday was spent trying to remain calm as I realized that i haven’t backed up in 6 months and to figure out exactly what that would mean for me. (Nothing good). But not life changing. I don’t think….
Then I had to go buy a new laptop. Then when I finally had the kids ready for bed, and all felt like maybe it could be ok with the world, I went to get my new computer going and a few thing happened. One- our internet no longer works at our house (WTF!!???) and did you know that the new macs don’t take discs- so you have to download microsoft basics (pretty cool) except that it takes SIX HOURS!!

Stuffed Roasted Pumpkin

Long story short, or, er… long. I am now camped out at a Starbucks for the foreseeable future trading hot tea money for internet access 🙂 Anyone believe in Mercury Retrograde!? I mean jeez!

But hopefully this Stuffed Pumpkin Recipe will help to make up for my long weekend absence. I realize looking at these, that these pictures aren’t really doing this dish justice- I am so sorry- But I still have to share it with you, because it was so beautiful in person! This would be a show stopping center dish on a Sunday night, or GORGEOUS side for Thanksgiving- don’t you think!?

It has spicy Italian Sausage in it, but if you just want veggies- I would simply amp up the amount of mushrooms inside- then you have a GF, Vegan dish. Gauranteed, someone you know is trying not to eat gluten this Thanksgiving, and this is the perfect stuffing for them. You could also shove it inside of a turkey- delicious! (i will give you another rice stuffed bird though- very soon!

I think that the kale was also a great addition, but of course you could make that optional. Ok. Hope you enjoy this, and hopefully I will be back on track for the rest of the week.

ALSO!!! I will announce this a few more times this week- but if you are in the greater Seattle Area, my daughter Pia and I will be on New Day Northwest this Thursday at 11AM- tune in for her first serious TV segment (I am just helping!!)

Cut the top off of the pumpkin and scrape out the “guts” and seeds. Sprinkle generously with kosher salt on the inside and set aside.

Ok, to make this Roasted Stuffed Pumpkin, this is what you do!

In a heavy pan, add 1 tablespoon of olive oil and add the sausage. Cook over medium high heat, breaking the sausage up as you cook it. Cook until the sausage is browned and cooked all the way through, 5-7 minutes, then transfer to a bowl and set aside.

Add the onion and mushrooms to the pan and cook until tender, about 5-7 minutes. add the sage and cook another minute. Add the white wine and deglaze the pan, cooking until the liquid has been absorbed. Transfer to the bowl with the sausage and set aside.Add 1 tablespoon of oil to the pan and then heat over high heat. Add the kale and gently toss and cook until barely wilted and still bright green- about 2 minutes. Transfer to a separate bowl and set aside. Season to taste with kosher salt.

Add 1 tablespoon of oil and add the rice. stir to coat the rice and then add the chicken stock. Cover with a lid or a sheet of foil and cook over low heat about 15 minutes.

Meanwhile, add the fresh sage, walnuts and sour cherries to the sausage/mushroom/onion mix.

  • When the rice is finished, stir the sausage mixture into the rice and season to taste with kosher salt. gently mix in the kale.

    Place the Pumpkin in that same heavy pan you have been cooking in.

    Stuff the pumpkin with the the rice/sausage/kale mixture.Put the lid on the pumpkin and place in the oven.

    Cook at 450 degrees for 30 minutes, and then lower to 350 degrees for 15-20 more minutes.

    Serve hot by either scooping out the filling along with part of the pumpkin walls, or slice pieces of the pumpkin and add stuffing to the top of the piece of pumpkin.

    Recipe: Stuffed Roasted Pumpkin

    Ingredients

    • 1 5-6 pound pumpkin (I used a ghost pumpkin)
    • 1 tablespoon olive oil
    • .75 pound spicy Italian Sausage, casing removed
    • 1 large yellow onion, small diced
    • 8 ounces crimini mushrooms, small diced
    • 1 tablespoon sage, thinly sliced
    • 1/2 cup white wine
    • 4 cups kale, rough chopped ( I used curly kale)
    • Kosher salt to taste
    • 1 tablespoon olive oil
    • 1 cup long grain rice
    • 1 1/2 cups chicken stock
    • 1 tablespoon fresh sage, thinly sliced
    • 1/4 cup fresh parsley, finely chopped
    • 1/4 cup walnuts, chopepd
    • 1/4 cup dried sour cherries
    • 1 tablespoon olive oil

    Instructions

    1. Preheat the oven to 450 degrees.
    2. Cut the top off of the pumpkin and scrape out the “guts” and seeds. Sprinkle generously with kosher salt on the inside and set aside.
    3. In a heavy pan, add 1 tablespoon of olive oil and add the sausage. Cook over medium high heat, breaking the sausage up as you cook it. Cook until the sausage is browned and cooked all the way through, 5-7 minutes, then transfer to a bowl and set aside.
    4. Add the onion and mushrooms to the pan and cook until tender, about 5-7 minutes. add the sage and cook another minute. Add the white wine and deglaze the pan, cooking until the liquid has been absorbed. Transfer to the bowl with the sausage and set aside.
    5. Add 1 tablespoon of oil to the pan and then heat over high heat. Add the kale and gently toss and cook until barely wilted and still bright green- about 2 minutes. Transfer to a separate bowl and set aside. Season to taste with kosher salt.
    6. Add 1 tablespoon of oil and add the rice. stir to coat the rice and then add the chicken stock. Cover with a lid or a sheet of foil and cook over low heat about 15 minutes.
    7. Meanwhile, add the fresh sage, walnuts and sour cherries to the sausage/mushroom/onion mix.
    8. When the rice is finished, stir the sausage mixture into the rice and season to taste with kosher salt. gently mix in the kale.
    9. Place the Pumpkin in that same heavy pan you have been cooking in.
    10. Stuff the pumpkin with the the rice/sausage/kale mixture.
    11. Put the lid on the pumpkin and place in the oven. Cook at 450 degrees for 30 minutes, and then lower to 350 degrees for 15-20 more minutes. Serve hot by either scooping out the filling along with part of the pumpkin walls, or slice pieces of the pumpkin and add stuffing to the top of the piece of pumpkin.

    Preparation time: 15 minute(s)

    Cooking time: 1 hour(s)

    Number of servings (yield): 12

     

 

Print Recipe  

I don’t know if I have EVER missed a Monday post like this guys! I have basically been having a panic attack!

Stuffed Roasted Pumpkin

I am having a total technology meltdown over here. I have known that my computer was on it’s last little legs for some time. It was basically rebuilt last fall and then sometime last Spring Coco steppe don it and cracked the screen- like pretty severely. But I had a time planned to do this, and it wasn’t yesterday 🙂

Stuffed Roasted Pumpkin

However, the universe had other plans… Late Saturday night when I was busy tossing and turning, I knocked a pillow off the side of the bed. Normally- no big deal, but I ordered new night stands. So right now, we have no nightstands. I have a stack of approximately 35 magazines that i am using as my night stand. SO in case I did something clumsy (as I am probed to doing) I brought my nightly glass of ice water (my ritual) up in a plastic cup with a lid. I was really thinking- don’t knock my water over and let it hit the magazines and make the magazine dye run all over new bedroom carpet. Instead, my pillow fell off the bed, hit the cup of water, somehow knocked the lid off the water and then the water drowned my computer which was tucked under the bed for safe keeping. A perfect storm.

Stuffed Roasted Pumpkin

So Sunday was spent trying to remain calm as I realized that i haven’t backed up in 6 months and to figure out exactly what that would mean for me. (Nothing good). But not life changing. I don’t think….
Then I had to go buy a new laptop. Then when I finally had the kids ready for bed, and all felt like maybe it could be ok with the world, I went to get my new computer going and a few thing happened. One- our internet no longer works at our house (WTF!!???) and did you know that the new macs don’t take discs- so you have to download microsoft basics (pretty cool) except that it takes SIX HOURS!!

Stuffed Roasted Pumpkin

Long story short, or, er… long. I am now camped out at a Starbucks for the foreseeable future trading hot tea money for internet access 🙂 Anyone believe in Mercury Retrograde!? I mean jeez!

But hopefully this Stuffed Pumpkin Recipe will help to make up for my long weekend absence. I realize looking at these, that these pictures aren’t really doing this dish justice- I am so sorry- But I still have to share it with you, because it was so beautiful in person! This would be a show stopping center dish on a Sunday night, or GORGEOUS side for Thanksgiving- don’t you think!?

It has spicy Italian Sausage in it, but if you just want veggies- I would simply amp up the amount of mushrooms inside- then you have a GF, Vegan dish. Gauranteed, someone you know is trying not to eat gluten this Thanksgiving, and this is the perfect stuffing for them. You could also shove it inside of a turkey- delicious! (i will give you another rice stuffed bird though- very soon!

I think that the kale was also a great addition, but of course you could make that optional. Ok. Hope you enjoy this, and hopefully I will be back on track for the rest of the week.

ALSO!!! I will announce this a few more times this week- but if you are in the greater Seattle Area, my daughter Pia and I will be on New Day Northwest this Thursday at 11AM- tune in for her first serious TV segment (I am just helping!!)

Cut the top off of the pumpkin and scrape out the “guts” and seeds. Sprinkle generously with kosher salt on the inside and set aside.

Ok, to make this Roasted Stuffed Pumpkin, this is what you do!

In a heavy pan, add 1 tablespoon of olive oil and add the sausage. Cook over medium high heat, breaking the sausage up as you cook it. Cook until the sausage is browned and cooked all the way through, 5-7 minutes, then transfer to a bowl and set aside.

Add the onion and mushrooms to the pan and cook until tender, about 5-7 minutes. add the sage and cook another minute. Add the white wine and deglaze the pan, cooking until the liquid has been absorbed. Transfer to the bowl with the sausage and set aside.Add 1 tablespoon of oil to the pan and then heat over high heat. Add the kale and gently toss and cook until barely wilted and still bright green- about 2 minutes. Transfer to a separate bowl and set aside. Season to taste with kosher salt.

Add 1 tablespoon of oil and add the rice. stir to coat the rice and then add the chicken stock. Cover with a lid or a sheet of foil and cook over low heat about 15 minutes.

Meanwhile, add the fresh sage, walnuts and sour cherries to the sausage/mushroom/onion mix.

  • When the rice is finished, stir the sausage mixture into the rice and season to taste with kosher salt. gently mix in the kale.

    Place the Pumpkin in that same heavy pan you have been cooking in.

    Stuff the pumpkin with the the rice/sausage/kale mixture.Put the lid on the pumpkin and place in the oven.

    Cook at 450 degrees for 30 minutes, and then lower to 350 degrees for 15-20 more minutes.

    Serve hot by either scooping out the filling along with part of the pumpkin walls, or slice pieces of the pumpkin and add stuffing to the top of the piece of pumpkin.

    Recipe: Stuffed Roasted Pumpkin

    Ingredients

    • 1 5-6 pound pumpkin (I used a ghost pumpkin)
    • 1 tablespoon olive oil
    • .75 pound spicy Italian Sausage, casing removed
    • 1 large yellow onion, small diced
    • 8 ounces crimini mushrooms, small diced
    • 1 tablespoon sage, thinly sliced
    • 1/2 cup white wine
    • 4 cups kale, rough chopped ( I used curly kale)
    • Kosher salt to taste
    • 1 tablespoon olive oil
    • 1 cup long grain rice
    • 1 1/2 cups chicken stock
    • 1 tablespoon fresh sage, thinly sliced
    • 1/4 cup fresh parsley, finely chopped
    • 1/4 cup walnuts, chopepd
    • 1/4 cup dried sour cherries
    • 1 tablespoon olive oil

    Instructions

    1. Preheat the oven to 450 degrees.
    2. Cut the top off of the pumpkin and scrape out the “guts” and seeds. Sprinkle generously with kosher salt on the inside and set aside.
    3. In a heavy pan, add 1 tablespoon of olive oil and add the sausage. Cook over medium high heat, breaking the sausage up as you cook it. Cook until the sausage is browned and cooked all the way through, 5-7 minutes, then transfer to a bowl and set aside.
    4. Add the onion and mushrooms to the pan and cook until tender, about 5-7 minutes. add the sage and cook another minute. Add the white wine and deglaze the pan, cooking until the liquid has been absorbed. Transfer to the bowl with the sausage and set aside.
    5. Add 1 tablespoon of oil to the pan and then heat over high heat. Add the kale and gently toss and cook until barely wilted and still bright green- about 2 minutes. Transfer to a separate bowl and set aside. Season to taste with kosher salt.
    6. Add 1 tablespoon of oil and add the rice. stir to coat the rice and then add the chicken stock. Cover with a lid or a sheet of foil and cook over low heat about 15 minutes.
    7. Meanwhile, add the fresh sage, walnuts and sour cherries to the sausage/mushroom/onion mix.
    8. When the rice is finished, stir the sausage mixture into the rice and season to taste with kosher salt. gently mix in the kale.
    9. Place the Pumpkin in that same heavy pan you have been cooking in.
    10. Stuff the pumpkin with the the rice/sausage/kale mixture.
    11. Put the lid on the pumpkin and place in the oven. Cook at 450 degrees for 30 minutes, and then lower to 350 degrees for 15-20 more minutes. Serve hot by either scooping out the filling along with part of the pumpkin walls, or slice pieces of the pumpkin and add stuffing to the top of the piece of pumpkin.

    Preparation time: 15 minute(s)

    Cooking time: 1 hour(s)

    Number of servings (yield): 12