Sweet, savory, and oh so easy to make! These little stuffed pumpkins are sure be the hit of your fall festivities!
Ingredients
8-10 Mini Pumpkins
2-3 tbsps Olive Oil
1 lb Ground Pork Sausage
3/4 cup Chopped Sweet Onion
1 cup Chopped Crimini Mushrooms
1/2 cup Apple Cider
1 cup Chopped Raw Pecans
1/8 tsp Nutmeg
2 tsps Chopped Thyme
1 cup Dried Cranberries
1 package Wild Rice Blend (cooked)
1 cup Chopped Kale
Steps
Preheat oven to 400F and line a baking sheet with aluminum foil.
Slice off pumpkin tops and scoop out seeds. Rub the pumpkins with olive oil and sprinkle with salt and pepper. Place pumpkins (tops on) on baking sheet and roast for 15-20min.
Meanwhile, add a tbsp of olive oil to a skillet on medium-high heat and cook the sausage. Drain off the grease and set aside. In the same pan, cook the onions and mushrooms until tender. Add apple cider and deglaze the pan by scraping the bottom with a wood spoon.
Add the pecans, nutmeg, and thyme, and cook until the liquid is slightly reduced (4-5 min). Remove from heat and set aside.
In a large bowl, combine the sausage, onion, mushrooms, dried cranberries, rice, kale, and 3/4 cup of Parmigiano-Reggiano.
Transfer the pumpkin bottoms to a large cast-iron pan. Set the tops aside. Stuff the pumpkins with the sausage, rice, and cranberry mixture. Sprinkle with the remaining Parmigiano-Reggiano.
Reduce the oven temperature to 350 degrees F. Bake for 15-20min or until the pumpkins are soft and the stuffing is heated through.
Place the pumpkin tops back on and serve hot. Enjoy!