stuffed pumpkin
Stuffed pumpkins make a stunning fall themed main course that scrumptiously showcases the fall harvest flavors. Filled with sweet and savory stuffing made of sausage, apples, fennel, and mushrooms these pumpkins couldn’t be more seasonally appropriate!
History of Jack O’Lantern
Carving pumpkins for Halloween is centuries old tradition that is said to have originated from an Irish folktale about a man called Stingy Jack. In the story Stingy Jack invited the devil for drinks but didn’t want to pay so he convinced the devil to turn himself into a coin. Instead of paying for the drinks Stingy Jack pocketed the coin but ended up freeing the devil under the condition that he would not claim his soul when he dies. When Jack passed away God refused to accept such an unpleasant person in Heaven so he sent Jack to the devil. Since the devil had promised he wouldn’t claim Jacks soul he gave Jack burning coal for light and sent him roaming in the dark night. Jack placed the coal into a carved out turnip and has been roaming earth since. The Irish would call the eerie figure “Jack of the lantern” which was later shortened to “Jack O’Lantern”.
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.