Mini Pumpkin Stuffed with Sausage & Sage
Judy Bolton
As they bake, the savory stuffing permeates the flesh of the pumpkins, giving an additional flavor. Serve these as either a first course or a main
course, depending upon the rest of your menu.
6 mini pumpkins, about 3 inches in diameter, preferably with stems intact
12 ounces bulk pork sausage
1 egg
1 cup coarse bread crumbs
1 Tablespoon minced fresh sage
1 Tablespoon minced fresh parsley
Kosher salt and freshly ground pepper to taste
With a sharp knife, cut off the upper fourth of each pumpkin. Reserve each top. Scoop out the seeds, and if necessary, enough flesh to
leave a shell about 1/2-inch thick. Salt and pepper the inside of each cavity.
Preheat an oven to 350 degrees. In a bowl, combine the sausage, egg, bread crumbs, sage and parsley. To taste for seasonings, fry about a teaspoon of
the mixture, then taste. Add salt and pepper if needed.
Fill each pumpkin with some of the stuffing, mounding it 1/2 inch above the rim. Place the pumpkins on a baking sheet with their tops alongside, stem
up. Bake until the filling has firmed and begun to pull away slightly from the sides and the pumpkin shells are easily pierced with the tip of a sharp
knife, 40 to 45 minutes.
Replace the tops and serve hot.
Serves 6
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