Tuesday, November 07, 2006

Baked Pumpkin

Hey there. It's Mom.
Here's one I just got from my friend Nancy. This serves 6 generously.
I haven't tried it yet, but I'm going to cut it in half and use a smaller pumpkin and shorten baking time.
I'll let you know how it works.

5-6 medium baking apples (tart), pared, cored, sliced
2 cups cooked sausage (spicey) 1/2 c packed brown sugar
1/2 c raisins 1 T flour 1/2 tsp cinnamon 1/4 tsp nutmeg

Toss together and put inside volleyball size pumpkin (scrape out seeds and strings first)
Dot with butter. Put lid on. Bake in shallow pan 350 degrees for 2 hours.
Scoop pumpkin out as you serve. Sprinkle with sliced almonds.


Heather Maynard said...

A friend of mine was looknig for a savory pumpkin dish. I will pass this on to him. Let me know how it turns out. I have some spicey sausage in my freezer I need to use up.

Mom said...

I tried this today. It was so perfect for a chilly wet November day. Rick liked it a lot too. I used two small pumpkins (a little larger than a softball)and about one third of the recipe ingredients. It still took over an hour to bake. After one hour I raised the heat to 375 for the last 15 minutes. That worked great. We scooped out the mixture with the cooked pumpkin and the rest stayed warm in the nice shell. Yummy!