It’s November! The time of year for feasting with friends and family. This Roasted Sausage stuffed pumpkin will hopefully not make you too stuffed but will leave you smiling with a warm belly. This is also a great dish for vegetarians with a meat substitute such as mushrooms or soy based alternatives.
2015 Tannat Pairing
The 2015 Tannat is the Heringer Estates Wine of the Month for November. This new release pairs very well with pork or our more savory fall dishes and seasoning. The components and structure of this wine accentuate the flavors and spices in the roasted pumpkin dish. With a little sweetness from the dried cranberries, the Tannat and the roasted pumpkin really are made for each other.
Prep Time: 45 min
Total Time: 2 hours 30 minutes
1 5 lb sugar pumpkin
8 cups dried bread cubes
1 tbs olive oil
1 onion, diced
1 lb ground sage Italian sausage
2 Granny Smith apples, peeled and diced
2 cloves garlic, minced
2 cups chicken stock
3 tbs chopped sage
1 tbs chopped thyme
Salt and pepper to taste
1 cup dried cranberries
Prepare Your Pumpkin
Preheat the oven to 350°F.
- Place rack in the center of the oven, line a rimmed sheet or baking pan with aluminum foil and set aside.
- Carve the cap off the top of the pumpkin. Work at a 45° angle so the top will not fall into the pumpkin
Make sure the top is large enough to work inside the pumpkin.
- Clean out the insides of the pumpkin. Make sure it is super clean inside as if you were making a jack-o-lantern.
- Season the inside of the pumpkin with salt and pepper and place on the prepared baking sheet. Set aside.
Prepare the Stuffing
- In a large sauté pan, sauté olive oil and onions until tender on medium-high heat.
- Add the ground sage Italian sausage and sauté until brown.
- Add the diced and peeled apples and sauté until soft.
- Add minced garlic.
- Remove from heat and add sauteed meat and vegetables.
- In a large bowl combine sauteed items and dried bread cubes.
- In a medium mixing bowl combine chicken stock, eggs, sage, thyme, salt and pepper. Mix well.
- Pour mixture over the bread cubes and stir. Let the bread cubes soak up all the stock.
- Add dried cranberries and mix.
Fill and Roast the Pumpkin
- Fill the prepared pumpkin with the stuffing mix. Press down as needed.
- Place the cap on top of the filled pumpkin.
- Bake the pumpkin with the cap for 1 ½ hours.
- Remove the cap and continue baking another 30 to 40 minutes.
- The pumpkin is ready when the outside is soft and can easily be pierced with a knife.
- Let the roasted pumpkin rest for 10 minutes before serving.
- With a spatula carefully transfer onto a serving dish.
- Slice pumpkin and serve like you would a cake.
At the end of it all you get to feast on a whole pumpkin! Your friends and family will be so impressed! It slices just like a cake and is a great way to get your daily dose of vegetable as we prepare for our winter season. Don’t forget to add a bottle of the 2015 Tannat and you have a superb autumn meal!