October Pumpkin Pot

Raven Higheagle

By
@ravenhigheagle

If you are like me then your favorite holiday is Halloween. I love everything about Halloween. decorating the house, dressing up for when the kids come trick-or-treating and giving out the goodies. I always buy more pumpkins than I can carve. I just hate them going to waste, and I don't really like pumpkin pie. This recipe is for when I get too many pumpkins


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Rating:

Serves:

Serves 8

Prep:

2 Hr 30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 (7) pt
pumpkin
1 1/2 lb
hot italian sausage links (1-inch slices)
2 c
sliced italian sweet peppers
1 1/2 c
onions, chopped
2
apples, cored and cubed
3 medium
zuchinni, cubed
2/3 c
dry white wine
1/3 c
water
1/3 c
golden raisins
1 tsp
sugar
1/4 tsp
dry thyme

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Cut top off pumpkin. Discard seeds and stringy pulp.
3
Place pumpkin cut side down in a 9x13-inch baking pan. Fill pan with1/2-inch of water. Bake pumpkin for 1 1/2 to 2 hours until sides are tender to the touch.
4
Brown sausage in a large skillet over medium heat. Remove sausage with a slotted spoon and set aside.
5
Add peppers, onion, and apples and sauté until onions are transparent. Add remaining ingredients, including sausage and bring to a boil.
6
Cover and simmer for 20 minutes.
7
Remove pumpkin from pan and discard water. Replace pumpkin in pan cut side up. Fill with sausage mixture.
8
Cover with foil and return to oven for another 10 minutes. Serve directly from pumpkin, scooping out pumpkin to accompany each serving.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tags: For Kids, Healthy