Cooking with fall flavors: Sausage stuffed pumpkin & Roasted squash and potatoes

Paula Sands Live - Wednesday, October 12, 2016


Chef Stephanie Godke shows you how to cook with the bounty of fall’s harvest – including pumpkins.   You’re invited to her Fall Flavors cooking class Saturday, October 22nd at 1:30pm at Wallace’s Garden Center.

Sausage Stuffed Pumpkin


1 small pie pumpkin
1/2 pound bulk sweet Italian sausage
1small red onion, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 cups cooked long grain rice
1 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme


Preheat oven to 450°. Cut a 3-in. circle around pumpkin stem.  Microwave the pumpkin until it gives a little when pushed.  Remove the lid and scoop out seeds.
In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, parsley, salt and thyme.
Place pumpkin in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin top. Bake 30 minutes.
Reduce oven setting to 350°. Bake 25-35 minutes until  a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling.
To serve, remove lid and spoon out filling and some of the pumpkin meat.

Roasted Squash & Potatoes

1 butternut squash cubed
12-15 tiny white or red potatoes
1 large red onion cubed
1 large tart green apple
1 tart red apple
Olive oil
Coarse sea salt

Toss all the vegetables with the oil.  Spread the vegetables out on a baking sheet and sprinkle with sea salt and fresh ground pepper to taste.  Roast at 350° until softened or about 15 minutes the turn the vegetables and give them another 10-15 minutes.

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