virtual pumpkin party sausage stuffing pumpkin bake

here is my offering for the virtual pumpkin party, I have made sausage, squash, sweet potato stuffing baked in a pumpkin. this would be great as a side dish at thanksgiving. I filled it with bread, apples, sausage, onion, garlic, mushrooms and herbs. it smelt amazing as it was roasting. and was full of flavour. there are loads of other bloggers sharing their pumpkin recipes today as part as the pumpkin party so be sure to check some of them out via the links at the bottom of the post. I have really fallen in love with squash this year and I have been trying it out in all kinds of sweet and savoury recipes so I’m really excited to see what everyone else has came up with. I was inspired by local milk with this recipe. there are so many amazing kinds of mushrooms this time of year so feel free to use which ever you prefer.

6 high meat quantity sausages (mine where 98% meat)
2 sweet potatoes
1 small squash
1 onion
2 apples
1 small loaf of bread (sour dough)
2 garlic cloves pushed through a garlic press
150g mushrooms (I used chanterelles and chestnut mushrooms)
one stem of rosemary finely chopped
1/2 tsp fresh thyme
balsamic vinegar
1 cup chicken stock
1/2 cup cream
salt pepper
pinch of cinnamon
1/2 cup grated cheddar
1/4 cup grated parmesan

preheat the oven to 180c peel and chop the sweet potatoes into dice sized cubes and then cut the skin off the small squash and cut into the same sized cubes. toss in some oil and a drizzle balsamic vinegar and roast for 25 minutes. mean while push the sausage meat out of the skins into little balls and set aside. peel and chop the onion and fry until the onion is soft and add a pinch of brown sugar and a splash of balsamic vinegar then add the sausage and mushrooms and garlic and stir until the sausage is cooked and then pour into a bowl, peel and chop the apple and add to the bowl with the sausage then add the roasted sweet potato and squash and mix together with the two cheeses and chopped rosemary and thyme.

holding the knife diagonally cut the top of the pumpkin off so it can be placed back on like a lid. then using a spoon dig out all the seeds and stringy parts then mix some salt, pepper and a pinch of cinnamon together and rub on the inside of the pumpkin. tear up the bread (I only needed about half) and mix with the rest of the filling then in a jug mix the stock and cream and pour in and let sit for 5 minutes and then stuff the filling into the pumpkin. pack in tight and place the lid on cover in tin foil and roast for 2 hours until tender then slice and enjoy.

here are the links to the other recipes

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy