Pumpkins aren't just for carving. Home Cuisine's Mae Pike has a fun idea to turn mini pumpkins into dinner.
Mini Baked Pumpkins Stuffed w Couscous salad
4 ounce(s) sweet Chicken sausage
1/2cup(s) chopped onion
1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
1/2cup(s) chopped Granny Smith apples
1/4cup(s) Veggie Broth
1 cup(s)Whole Wheat couscous, cooked
1/4cup(s) dried cranberries
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) fresh thyme
1 teaspoon(s) fresh oregano, chopped
1/4teaspoon(s) fresh ground pepper
4 small (1-pound) pumpkins, hollowed out
Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat.
Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the Veggie Broth, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish.
Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.
309 Wallace Avenue
Louisville, KY 40207
Nutritious, fresh meals
Tailored to help customers reach health goals
All dishes adhere to the American Diabetes
Association and the American Heart Association guidelines
All meals made without the use of white flour, sugar, canned ingredients or Trans fats
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