stuffed pumpkin
These stuffed pumpkins are fall dinner in a compact, edible bowl. The pumpkin gets roasted in herby butter until tender, then filled with a savory sausage stuffing packed with fennel, mushrooms, apples, and kale. It’s rich, aromatic, and slightly sweet in the way autumn food is supposed to be; warm, dramatic, and gone way faster than it should be.
What is the history of Jack O’Lantern?
The Jack O’Lantern started long before pumpkins became the Halloween mascot. In Ireland and parts of Britain people used to hollow out turnips (and other root vegetables) and carve scary faces into them, then light them with a candle either to ward off harmful spirits or freak out anyone walking past in the dark. The name is tied to an Irish folktale about stingy Jack, a man doomed to wander the earth with only a carved lantern to light his way. When Irish immigrants brought the tradition to America in the 1800s they found pumpkins were bigger, softer, and way easier to carve than turnips - so the pumpkin Jack O’Lantern was born and never left.
How to make stuffed pumpkins?
Now let’s start cooking! Preheat oven to 425f and line a baking sheet with parchment paper. Finely chop 3 thyme sprigs and 4 sage leaves. Season melted butter with a pinch of salt, freshly ground pepper, thyme, and sage. Place pumpkins on the prepared baking sheet, then brush the inside and outside of each pumpkin. Bake for 50 minutes. Meanwhile make the stuffing. Finely chop 3 more thyme sprigs and 3 sage leaves. On a large cast iron skillet over medium heat sauté sausages, onion, and fennel. Season with the thyme, sage, salt, and pepper. When the sausage is halfway cooked stir in chopped mushrooms, apples, and kale. Once the meat is cooked through turn off the heat and stir in breadcrumbs. Check seasoning. Stuff the pumpkins with the prepared stuffing and bake for an additional 20 minutes. Larger pumpkins may need to be baked little bit longer. Garnish with parsley and pomegranate seeds. Serve immediately.