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
