Why You’ll Love This Recipe
Stuffed pumpkin combines a rich, savory filling with the natural sweetness of roasted pumpkin, creating an irresistible balance of flavors. The savory sausage, crisp apples, tangy cranberries, and creamy feta cheese make each bite memorable. Whether served as a side or the main course, it’s perfect for special occasions like Thanksgiving, Christmas, or a comforting fall dinner. The recipe is simple to prepare and offers a beautiful presentation, making it a showstopper at any meal.
Ingredients
- 2 small pumpkins (pie or sugar pumpkin recommended)
- 1 lb Italian sausage (hot or mild)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 apples, diced (Honeycrisp recommended)
- 4 cups fresh spinach (or kale)
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ½ cup crumbled feta cheese (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F (200°C). Cut each pumpkin in half and scoop out the seeds. Place the pumpkin halves on a baking sheet and roast for 30 minutes or until tender.
- While the pumpkins roast, cook the sausage in a skillet over medium heat for 10 minutes until browned. Add diced onion and garlic, cooking until softened.
- Stir in the apples, spinach, and dried cranberries. Cook until the spinach wilts, then season with salt and pepper.
- Once the pumpkins are done, spoon the sausage mixture into the pumpkin halves. Top with toasted pecans and crumbled feta cheese, if desired.
- Serve hot, enjoying the combination of flavors and textures.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 40 minutes
Variations
- Vegan Option: Omit the sausage and feta cheese. Add extra vegetables like zucchini or mushrooms for a filling alternative.
- Nut-Free: Use roasted pumpkin seeds instead of pecans to maintain the crunchy texture.
- Spicy: Add chili flakes or diced jalapeños for a spicy kick to the sausage filling.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in an airtight container for up to 2 months. When ready to eat, reheat in the oven at 350°F for 30 minutes.
- Reheating: Reheat in the microwave in 30-second intervals, or place back in the oven at 350°F until heated through.
FAQs
1. Can I use a larger pumpkin for this recipe?
Yes, but smaller pumpkins are recommended for better presentation and easier serving. Larger pumpkins can also work if you’re feeding a crowd.
2. Can I make this ahead of time?
Absolutely! You can prepare the pumpkin and filling ahead of time and store them separately. When ready to serve, stuff the pumpkin and reheat.
3. Can I substitute sausage for something else?
Yes, try using ground turkey, chicken, or a plant-based sausage alternative.
4. How can I make this dish spicier?
Add some chili flakes, diced jalapeños, or use spicy sausage to give it more heat.
5. Can I use frozen spinach?
Yes! Just make sure to thaw and drain the spinach well before adding it to the filling.
6. Can I use other nuts besides pecans?
Walnuts, pistachios, or almonds can be used as alternatives to pecans.
7. How do I reheat this if I froze it?
To reheat, place the stuffed pumpkin in the oven at 350°F for about 30 minutes or microwave it in portions.
8. Is this recipe gluten-free?
Yes, it is naturally gluten-free. Just ensure that the sausage you use is also gluten-free.
9. Can I use a different type of pumpkin?
Acorn squash is a great substitute, or you can use butternut squash for a slightly sweeter flavor.
10. Can I make this vegetarian?
Yes, simply omit the sausage and replace it with extra vegetables like mushrooms, or use a vegetarian sausage substitute.
Conclusion
Stuffed pumpkin with sausage and apples is a fantastic, flavorful dish that combines the best of savory and sweet. It’s perfect for fall gatherings, holiday meals, or even a weeknight dinner. With easy-to-find ingredients and customizable options, this recipe is sure to be a hit with everyone at your table. Enjoy!
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Stuffed Pumpkin with Sausage and Apples
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Stuffed Pumpkin with Sausage and Apples is the ultimate fall dish, blending savory sausage, sweet apples, dried cranberries, spinach, and crunchy pecans inside a tender roasted pumpkin. Perfect for Thanksgiving, Christmas, or a cozy autumn dinner, this dish is naturally gluten-free and can be made vegetarian by omitting the sausage. With its rich flavors and stunning presentation, it’s a must-try seasonal favorite.
Ingredients
- 2 small pumpkins (pie or sugar pumpkin recommended)
- 1 lb Italian sausage (hot or mild)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 apples, diced (Honeycrisp recommended)
- 4 cups fresh spinach (or kale)
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ½ cup crumbled feta cheese (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat Oven & Roast Pumpkins:
- Preheat the oven to 400°F (200°C).
- Cut pumpkins in half and remove seeds.
- Place pumpkin halves cut-side down on a baking sheet and roast for 30 minutes or until tender.
- Prepare Filling:
- In a skillet over medium heat, cook the sausage for 10 minutes until browned.
- Add onion and garlic; cook until softened.
- Stir in apples, spinach, and dried cranberries, cooking until spinach wilts.
- Season with salt and pepper.
- Assemble & Serve:
- Remove pumpkins from the oven and fill them with the sausage mixture.
- Top with toasted pecans and crumbled feta (if using).
- Serve hot and enjoy!
Notes
- Vegan Option: Omit sausage and feta; add zucchini or mushrooms.
- Nut-Free: Substitute pecans with roasted pumpkin seeds.
- Spicy Kick: Add chili flakes or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Sautéing
- Cuisine: American, Fall-Inspired
