Cinderella Pumpkin Bowl with Vegetables and Sausage

Name: Cinderella Pumpkin Bowl with Vegetables and Sausage
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Yield: 12 servings
Ingredients: 1 whole (10 pound) Cinderella pumpkin; 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces; 3 carrots, peeled and sliced; 2 celery ribs, chopped; 1 large onion, peeled and chopped; 3 cloves garlic - minced, or amount to taste; 2 cups parsnips, peeled and cubed; 2 cups rutabagas, peeled and cubed; 2 cups cabbage, coarsely chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 head broccoli, cut into florets; 2 zucchini, cut into chunks; 1 ½ cups canned or frozen corn; 2 (13.75 ounce) cans chicken broth; 2 cups cooked white or brown rice; ½ cup chopped fresh parsley; ½ teaspoon red pepper flakes, or to taste; ½ (1.25 ounce) envelope dry onion soup mix; ½ (1 ounce) packet dried Italian seasoning; salt and ground black pepper to taste

Rating: 4.71 stars

7 Ratings
6 Reviews
5 Photos

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.

By gptraveler

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Recipe Summary test

prep:

1 hr

cook:

5 hrs

total:

6 hrs

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

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Step 2
Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
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; protein 13.7g; carbohydrates 65.8g; fat 13g; cholesterol 28.7mg; sodium 895.6mg. Full Nutrition

Reviews (6)

Most helpful positive review

pennycandy

10/20/2008

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 put in the seasonings and it turned out very yummy. I will definatly make this again before the pumpkins are gone for the season and will try different veggies and italian sausage instead of the kiebasa. this will be a halloween tradition from now on as it is very filling perfect before heading out to trick-or-treat.thank you for a fabulous recipe. Read More

Helpful

(29)

7 Ratings

5 star values: 5
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pennycandy

10/19/2008

Helpful

(29)

ONIOND

11/09/2008

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 the oven I pulled it out to take a look and the flesh was so soft that it cracked and fluid started leaking everywhere. I tested the filling and it wasn't quite cooked:( So I thought nothing for it; scoop it out and cook it some more. I put all the filling back in my big pot and simmered it for an additional 30 minutes or so. After all the filling came out of the pumpkin though it couldn't hold itself up anymore and collapsed completely. I scooped up some flesh and added it to my pot and saved the rest. So next time I don't think I will pre-bake the pumpkin as it seemed unnecessary. I might also try lentils as a good sub for the brown rice. The only other thing I would change about this recipe is to double the meat; each bowl only had about 3 slices in it and my man likes a little more meat than that. But wow! Excellent recipe thanks for sharing! Read More

Helpful

(27)

megan

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 continued cooking for 30 min.) The pumpkin was a little charred on the outside and not nearly as pretty as it could have been but it was fully cooked and everything tasted wonderful. Read More

Helpful

(12)

VIVNIDHI

07/31/2009

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 you! Read More

Helpful

(10)

BretABaker

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. Read More

Helpful

(8)

Michelle Yoder

12/04/2017

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 what I had. It had really good flavor. I roasted the pumpkin for an hour at 400 then filled it with the soup mixture and cooked for another hour. I think three hours would hav3 been too long as the pumpkin was tarting to fall apart. Read More

Helpful

(1)

Mary

12/14/2020

I pretty much followed the recipe adding all the ingredients, changes: used 1.5# chicken-apple sausage and pie pumpkins (5). Baked for 2 hours with the filling and no pre roasting nor tenting with foil. It was thoroughly cooked through. It’s a very good and intriguing recipe but took a lot of time. Read More

Back to Cinderella Pumpkin Bowl with Vegetables and Sausage

All Reviews for Cinderella Pumpkin Bowl with Vegetables and Sausage

- of Reviews

Cinderella Pumpkin Bowl with Vegetables and Sausage

Servings Per Recipe: 12
Calories: 416.9

% Daily Value *

protein: 27 %

carbohydrates: 21 %

dietary fiber: 31 %

sugars:

fat: 20 %

saturated fat: 29 %

cholesterol: 10 %

vitamin a iu: 530 %

niacin equivalents: 46 %

vitamin b6: 35 %

vitamin c: 161 %

folate: 53 %

calcium: 17 %

iron: 30 %

magnesium: 30 %

potassium: 47 %

sodium: 36 %

thiamin: 48 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Cinderella Pumpkin Bowl with Vegetables and Sausage

1 of 6

All Reviews

pennycandy

10/19/2008

Helpful

(29)

ONIOND

11/09/2008

Helpful

(27)

megan

12/24/2008

Helpful

(12)

VIVNIDHI

07/31/2009

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 you!

Helpful

(10)

BretABaker

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.

Helpful

(8)

Michelle Yoder