A few weeks ago pie pumpkins were on sale at Kroger, so I picked up 4. I cooked 2, and left 2 on the front porch. I was browsing through the many pumpkin recipes online, and saw one for a pumpkin stuffed with cous cous and sausage – sounded great! I didn't bookmark the recipe, but I took the 3 main ingredients I could remember and added in a few things that I thought would pair well! I was looking for butternut squash to add in, but I found a golden acorn squash that looked so pretty, so I used that instead.
Baked Stuffed Pumpkins
2 pie pumpkins, cleaned and seeded
2 links of turkey sausage, casings removed
1 small golden acorn squash, peeled and diced
1 tbsp. EVOO
1/2 red onion, minced
2 garlic cloves, minced
Handful of dried sour cherries
1 c. dried Israeli cous cous
1 1/4 c. organic chicken stock
4 sage leaves, minced
Salt and pepper
½ lb. asparagus tips
Preheat oven to 400 degrees.
Place hollowed out pumpkins in a baking dish. Bake for 30 minutes.
While pumpkins roast, prepare remaining ingredients.
In a small stock pot, add EVOO, onions, and garlic. Sauté over medium heat for 5 minutes. Season with salt and pepper. Add in stock, bring to a boil, add in cous cous and squash, cover, and turn heat off.
In a small skillet, brown sausage, drain, and set aside.
When cous cous is finished cooking, add in sausage crumbles, asparagus spears, sage and cherries. Stir to combine.
Fill each pumpkin with half the mixture. Place in the oven and bake for 15 minutes with the lid off, serve alongside the pumpkin.
I know, I know, once fall is over I'll stop with the photos of Pumpkin and Pumpkins....
they're just too cute!