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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350 degrees.
2Cut top off pumpkin. Discard seeds and stringy pulp.
3Place 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.
4Brown sausage in a large skillet over medium heat. Remove sausage with a slotted spoon and set aside.
5Add peppers, onion, and apples and sauté until onions are transparent. Add remaining ingredients, including sausage and bring to a boil.
6Cover and simmer for 20 minutes.
7Remove pumpkin from pan and discard water. Replace pumpkin in pan cut side up. Fill with sausage mixture.
8Cover 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