Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Savory Stuffed Pumpkin (with DFC House-Made Sausage!)
Celebrate fall with a savory mix of sautéed apples, garlic and sausage stuffed in a pie pumpkin!
2 small pie pumpkins
pinch of salt and pepper
1 tbsp unsalted butter
1/2 chopped onion
8 ounces of Our House-Made French Pork Sausages
1 clove of garlic
1/2 cup chopped Granny Smith apples
1 cup Brown Rice or Barley
2 cup Your Choice of Broth
- In a small pot, bring 2 cups of broth and 1 cup of brown rice to a boil, then simmer 35 minutes with lid.
- Preheat oven to 350ºF.
- Use a sharp knife to remove the tops from each pumpkin (like a jacko’-lantern). Scrape out the seeds and filaments and discard. Season the inside of the pumpkins with salt and pepper.
- Melt butter in a large skillet over medium heat. Add the onion and sauté for 5 minutes or until limp. Add DFC House-Made sausage and cook until lightly browned, then add the garlic and apples and cook 2 minutes more. Remove from heat.
- In a medium bowl, combine the onion and sausage mixture with the rice and mix together until combined. Divide and lightly pack the stuffing into the pumpkins until completely full. Replace the tops on the pumpkins, place them on a lined or lightly-oiled baking sheet or dish and into the oven. Depending on the size of the pumpkin and amount of flesh, the pumpkins should take about an hour to bake. Check after 30 minutes and, when nearly cooked, remove the tops and bake until the filling is browned. The pumpkins are done when easily pierced with a knife. Use two metal spatulas to move them from the baking dish onto the serving platter, to help keep the pumpkins intact. To serve, slice pumpkins into wedges or halves.
Slice the pumpkins into wedges or halves to serve and enjoy a scoop of pumpkin with each bite of stuffing. This dish makes an impressive vegetarian entrée or a hearty side dish when served in smaller portions. Change the stuffing to suit your tastes; try adding kale, spinach, or sautéed mushrooms, or use shallots instead of onion, or cream instead of broth.
Yield: 6 servings