So. It’s time to come to terms with the fact that fall is here. I have been in denial. The weather here also seems to be in denial. Minus a day here or there, it has been beautiful. But the cold nights are here to stay along with extra blankets, hot tea in the evening and sweaters. So. It’s time to accept that winter is around the corner.
There is one thing that makes me very happy about all of this. Squash is in season. Apparently I am a weird one for liking squash so much. I do recall posting some squash recipes last fall and winter. And the year before that. And the one before that. Maybe I do have a problem… I will apologize for this post and I’m sure the next one or two up front. Then we can move on while you roll your eyes at me and go make this delicious dish!
I have stuffed peppers before, but not pumpkins. This trumps peppers. The recipe is savory and the texture is perfect. I will admit that The Sexy Master Electrician demanded some sort of spiciness be added, so we added some cajun seasoning. We didn’t add a ton, just a tiny bit to give it a little kick, but I don’t think it needed it at all. The only snag we had was our larger pumpkin and squash. They were bigger than the softball size recommended, so it did take about an hour or so to bake through.
Turkey Stuffed Pumpkins
- 2 softball-sized pumpkins or kaboucha squash ( or one of each!)
- 1 lb. lean ground turkey
- 4 slices sourdough bread, diced into chunks
- 1 cup heavy cream
- 3/4 white onion, diced
- 6 cloves garlic, chopped
- 6-8 sage leaves, chopped
- 2 tbsp butter, unsalted
- 1 bunch Italian parsley, chopped
- 2 large eggs
- salt, pepper and olive oil to taste
- 1 tbsp Cajun Seasoning (recipe below) more or less
- Cut the top off of the pumpkin, make the opening wide enough to stuff. Scoop out and discard the seeds. Season with salt and pepper, then steam or roast until tender (about 15 minutes on 350′ F)
- Meanwhile, soak the bread in the cream for 5-10 minutes until moist.
- In a medium saute pan over medium heat, caramelize the onions, garlic, and sage in the butter until translucent for about 3 minutes.
- In a large mixing bowl, combine all ingredients except the pumpkins and olive oil. Mix with hands to incorporate thoroughly.
- Arrange pumpkins onto an aluminum foil-lined cookie sheet and drizzle with olive oil. Lightly pack the meat mixture into the two pumpkins until all of the filling is used.
- Bake in oven 35-45 minutes at 350′ F or until internal temperature reaches 165′ F.
- Allow to cool 10 minutes, cut in half and serve.
- 2 1/2 tbsp paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 2 tbsp cayenne pepper
- 1 tbsp dried leaf oregano
- 1 tbsp dried thyme
- Combine and store in an air tight jar.
- Season with cation, it is spicy, in my opinion anyway.