Maison Rustique
06-26-2007, 08:28 PM
OTWA Auction Forums
(http://www.otwa.com/community/showthread.php?t=22140)
maison rustique Dec-05-04 05:28 PM
Stuffed Pumpkin or Winter Squash
Normally I get a weekly home delivery of organic produce/fruit. The week before I broke my foot I got a small sugar pie pumpkin in the delivery. (I've had the deliveries on hold since then, because I discovered that DH isn't gonna cook enough to use all of it.) I needed to think of something that I could direct DH to do with it. Here's what I came up with. We both really liked it. You can alter it to suit your tastes/diet--use regular Italian sausage instead of turkey, regular maple syrup instead of sugar-free, etc.
This looks long but is really easy. The hardest part is cleaning the squash and the microwaving prior to doing that helps to soften it a bit and make it easier. DH actually said it was really fun to make this! :)
STUFFED PUMPKIN OR WINTER SQUASH
1 medium-small pumpkin or medium-large winter squash, such as acorn
1 c. mixed brown or wild rice*
2 cups unsweetened apple juice
1 ¼ lb. turkey Italian sausage
1 T. olive oil
1 lg. onion, chopped
2-3 T. each fresh rosemary, thyme & sage (decrease amounts by at least half if using dried)
2 eggs, slightly beaten
1/3 c. dried cranberries
¼ c. coarsely chopped walnuts, lightly toasted
¼ c. cooked, crumbled bacon (optional)
2-3 T. sugar-free maple syrup
salt and pepper to taste
*I used a mix of gourmet brown rices, but you can use whatever you like--just be sure to adjust cooking time accordingly!
Wash pumpkin/squash and microwave for about 1 ½ minutes. Cut top off and scoop out seeds/membrane (like you were carving a pumpkin). Set aside.
Combine rice and juice in a sauce pan and bring to a boil over med. high heat. Cover, lower heat and simmer for about 10 minutes. Do NOT wait for all liquid to be absorbed.
Meanwhile, remove the casings from the sausage, crumble and brown in olive oil in large skillet. Get it good and crispy! Add onion and continue to cook until onion is cooked.
Combine rice with the remaining liquid and the sausage. Let cool slightly. Then combine with all other ingredients except pumpkin/squash.
Place pumpkin/squash in a baking dish sprayed with Pam. Stuff with the mixture. If there is too much stuffing, place around the squash. Add a little water to the dish (even if you've put extra stuffing outside). Cover with foil and bake at 350 for about 45 minutes. Then remove foil and continue baking until squash is tender. Serve in the squash, spooning out the squash with the stuffing.
Whitey Ford Dec-05-04 07:39 PM
That sounds scruptious! I make stuffed pumpkin too, but with a lot less ingredients.
I use hot italian sausage, squished out of the casings and sauteed with some chopped onion, garlic and green pepper. Then I add chopped black olives and capers and stuff it into the pumpkin. I don't have (and don't want) a microwave, so I just throw the whole thing in a 350 oven for 40 minutes or so. I stick a fork in it to see if the pumpkin's done.
maison rustique Dec-05-04 07:53 PM
Whitey, the nuking is really just to soften it up a tiny bit so it's easier to cut off the top and clean it out! Not necessary, but it does help! :)
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(http://www.otwa.com/community/showthread.php?t=22140)
maison rustique Dec-05-04 05:28 PM
Stuffed Pumpkin or Winter Squash
Normally I get a weekly home delivery of organic produce/fruit. The week before I broke my foot I got a small sugar pie pumpkin in the delivery. (I've had the deliveries on hold since then, because I discovered that DH isn't gonna cook enough to use all of it.) I needed to think of something that I could direct DH to do with it. Here's what I came up with. We both really liked it. You can alter it to suit your tastes/diet--use regular Italian sausage instead of turkey, regular maple syrup instead of sugar-free, etc.
This looks long but is really easy. The hardest part is cleaning the squash and the microwaving prior to doing that helps to soften it a bit and make it easier. DH actually said it was really fun to make this! :)
STUFFED PUMPKIN OR WINTER SQUASH
1 medium-small pumpkin or medium-large winter squash, such as acorn
1 c. mixed brown or wild rice*
2 cups unsweetened apple juice
1 ¼ lb. turkey Italian sausage
1 T. olive oil
1 lg. onion, chopped
2-3 T. each fresh rosemary, thyme & sage (decrease amounts by at least half if using dried)
2 eggs, slightly beaten
1/3 c. dried cranberries
¼ c. coarsely chopped walnuts, lightly toasted
¼ c. cooked, crumbled bacon (optional)
2-3 T. sugar-free maple syrup
salt and pepper to taste
*I used a mix of gourmet brown rices, but you can use whatever you like--just be sure to adjust cooking time accordingly!
Wash pumpkin/squash and microwave for about 1 ½ minutes. Cut top off and scoop out seeds/membrane (like you were carving a pumpkin). Set aside.
Combine rice and juice in a sauce pan and bring to a boil over med. high heat. Cover, lower heat and simmer for about 10 minutes. Do NOT wait for all liquid to be absorbed.
Meanwhile, remove the casings from the sausage, crumble and brown in olive oil in large skillet. Get it good and crispy! Add onion and continue to cook until onion is cooked.
Combine rice with the remaining liquid and the sausage. Let cool slightly. Then combine with all other ingredients except pumpkin/squash.
Place pumpkin/squash in a baking dish sprayed with Pam. Stuff with the mixture. If there is too much stuffing, place around the squash. Add a little water to the dish (even if you've put extra stuffing outside). Cover with foil and bake at 350 for about 45 minutes. Then remove foil and continue baking until squash is tender. Serve in the squash, spooning out the squash with the stuffing.
Whitey Ford Dec-05-04 07:39 PM
That sounds scruptious! I make stuffed pumpkin too, but with a lot less ingredients.
I use hot italian sausage, squished out of the casings and sauteed with some chopped onion, garlic and green pepper. Then I add chopped black olives and capers and stuff it into the pumpkin. I don't have (and don't want) a microwave, so I just throw the whole thing in a 350 oven for 40 minutes or so. I stick a fork in it to see if the pumpkin's done.
maison rustique Dec-05-04 07:53 PM
Whitey, the nuking is really just to soften it up a tiny bit so it's easier to cut off the top and clean it out! Not necessary, but it does help! :)
All times are GMT -7. The time now is 07:27 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.