This recipe is from Carla, one of our market friends (and past employee).
Stuffed Pumpkin (serves 2+)
1 small pumpkin (~4 lbs)
3 C. mixed grains (any combination of brown rice, wild rice, quinoa, barley, orzo, Israeli couscous, or similar), cooked
1/4-1/3 lb country sausage (or meatless sausage)
2 T oil
1 medium shallot or small red onion, chopped medium
2 large garlic cloves, pressed or minced
salt to taste
Preheat oven to 350F. Cut lid in pumpkin, scrape clean and set aside. Scrape seeds and “guts” from pumpkin and remove (seeds can be cleaned and broiled in olive oil and garlic salt for a tasty snack later). Replace lid and place pumpkin on shallow pan with sides (jelly roll or broiler pan works well) and bake for 45 minutes to 1 hour. While pumpkin is baking, brown sausage and shallot in oil until almost brown. Add garlic in the last few minutes of cooking. Combine sausage mixture with grains mixture and set aside. At 45 minutes, test pumpkin for doneness (fork should go easily into inside flesh). When pumpkin is done, remove from oven, remove lid and stuff with sausage/grains mixture, pressing down and to the sides while filling (there might be filling left over). Replace lid and put pumpkin back in oven to heat through, 10-15 minutes. Pumpkin can be transferred to platter and used as a serving dish–gently scrape sides of pumpkin while serving to get both pumpkin and filling. Any extra filling can be served on the side or used to stuff any other squash, peppers, etc.
To serve 4+
Follow directions above using medium pumpkin (~12 lbs), 4-5 cups mixed grains, 1/2-2/3 lb sausage, 2 shallots or 1 medium onion and 3 garlic cloves; cook pumpkin 1 1/2-2 hours.
To serve 8-10
Follow directions above using large pumpkin (~24 lbs), 6-8 cups mixed grains, 1-1 1/2 lbs sausage, 3 shallots or 1 large onion and 4-6 garlic cloves; cook pumpkin 2 1/2-3 hours.
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