october pumpkin pot
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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yield
serving(s)
prep time
2 Hr 30 Min
cook time
30 Min
method
Bake
Ingredients For october pumpkin pot
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1 (7) ptpumpkin
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1 1/2 lbhot italian sausage links (1-inch slices)
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2 csliced italian sweet peppers
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1 1/2 conions, chopped
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2apples, cored and cubed
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3 mdzuchinni, cubed
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2/3 cdry white wine
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1/3 cwater
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1/3 cgolden raisins
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1 tspsugar
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1/4 tspdry thyme
How To Make october pumpkin pot
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1Preheat oven to 350 degrees.
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2Cut top off pumpkin. Discard seeds and stringy pulp.
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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.
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4Brown sausage in a large skillet over medium heat. Remove sausage with a slotted spoon and set aside.
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5Add peppers, onion, and apples and sauté until onions are transparent. Add remaining ingredients, including sausage and bring to a boil.
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6Cover and simmer for 20 minutes.
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7Remove pumpkin from pan and discard water. Replace pumpkin in pan cut side up. Fill with sausage mixture.
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8Cover with foil and return to oven for another 10 minutes. Serve directly from pumpkin, scooping out pumpkin to accompany each serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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