|The culprits - my beautiful pumpkins|
Last week i stopped at the pumpkin patch (no cameras allowed because
g-d forbid we see someone famous without their hair and makeup done this is Beverly Hills) and found the prettiest little pumpkins. I wasn't sure what i'd do with them, but i knew i would find something. These pumpkins were larger than those baby pumpkins that you see in markets, but not as big as the good, carving pumpkins.
I decided to bake the pumpkins and save the pumpkin meat for something i'll use later, but i'll use the pumpkin shell to stuff with my own concoction. It turned out yummy! Healthy, yummy, and easy. What more could you ask for?
- 4 small pumpkin to your liking
- 1 red apple, chopped
- 1 onion, chopped
- 1 butternut squash, chopped
- 1 cup of sliced mushrooms
- 1 package (4 or 5) of chicken-apple sausages, chopped
- 1/4 cup of golden raisins and/or cranberries
- 1/2 cup of chicken stock or apple juice
Bake the pumpkin bowl, lid and butternut squash in a 350°F. oven until it's al dente, or just tender. The butternut squash should be easy to slice, but not too easy otherwise it will not hold it's shape when you chop it. When finished baking, allow to cool overnight in the refrigerator.
Spray a pan with olive oil and saute the chopped apple and chopped onion, gradually adding some of the liquid stock or juice.
When the onions are starting to brown, add the mushrooms, chopped sausages and butternut squash. (I tried chopping all of the ingredients to be pretty much the same size.)
Add more of the liquid, if necessary.
Add the raisins and/or crandberries.
Continue cooking until you can't take it any more.