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My review
Cinderella Pumpkin Bowl with Vegetables and Sausage
gptraveler
"This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin."
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Ingredients
6 h servings 417 calsOriginal recipe yields 12 servings
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Directions
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- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
- Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
- Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
- Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
- Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Nutrition Facts
Per Serving: 417 calories; 13 g fat; 65.8 g carbohydrates; 13.7 g protein; 29 mg cholesterol; 896 mg sodium. Full nutrition
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Reviews
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10/19/2008
I was very excited to try this recipe and was not dissappointed. I did make a couple changes, used baby bear pumpkins for single serve portions, did not use all suggested veggies, and forgot to ...
11/3/2008
This was sooo yummy. I'm just a little disappointed I couldn't get a better picture! I bought a real Cinderella pumpkin and it was gorgeous. Anyway. After 3 hours of the filled pumpkin being in ...
12/24/2008
Great recipe! I used garlic sausage since I had it on hand, and cut back on the cooking time by a couple hours. (Cooked the pumpkin for 1hour at 400 and 1 hour at 350, then added the filling and...
7/31/2009
I used a small acorn squash I had at home and veggie sausage. Turned out fantastic. Since my squash was small and a lot of vegetables. I just mixed the squash with the rest of the veggies. Thank...
10/16/2011
This was excellent. we used double the kielbasa which was a good idea. We also did not pre-cook the pumpkin and it was completely fine.
12/3/2017
I'm always looking for pumpkin recipes to use up the fall pumpkins I set on my porch. this recipe was easy to make and tasty.. I used Italian sausage, cabbage and potatoes, because that is wha...