November 9th, 2010

Wild rice and sausage stuffed pumpkin

A friend of mine recently posted something on Twitter about pumpkin stuffed with everything good. The recipe is downright obscene, and there's no way in hell that I'd cook that right now, but it prompted me to want to cook something in a pumpkin.

I eventually decided that I wanted to stuff it with wild rice and sausage. Here's the loose recipe:

1 medium sugar pie pumpkin (mine was six pounds or so)
1 c dry wild rice
1 c dry brown rice
2 c water
1 large onion
Some mushrooms
2T oil
1 pound sweet italian sausage

Cook the rice. Preheat the oven to 350.

Slice the top off the pumpkin like you were going to make a jack-o-lantern. Scoop out the seeds and strings.

Chop up the onion and saute it in oil. Slice the mushrooms and toss them in too. Cook until they're soft and translucent and yummy-looking.

Cook the sausage.

Mix all the stuffing ingredients together, season to taste with whatever you want. Put the stuffing into the pumpkin, put the top on, and bake until the pumpkin is soft all the way through-- that will probably take an hour to an hour and a half. Let it cool a bit, then serve by scooping out the pumpkin and stuffing together.

This made eight meal-sized servings. Sane people would want to cut it in half and use a smaller pumpkin.