I am always on the hunt for new ways to stuff a pumpkin, and this year is no different. A delightful combo I’ve been digging lately is Southern in every possible way. A mix of seared collard greens mingles with sausage and of course, a little cream cheese. Small pumpkins are ideal for individual servings and greatly reduce the cook time. Casperitas are my favorite and have a nutty, sweet flavor. Roast the top to add the crowning touch.
RECIPE: COLLARD GREEN & SAUSAGE STUFFED PUMPKINS
INGREDIENTS: serves 8
6 Casperita pumpkins
Olive oil
Salt & pepper
1 large bunch collard greens, washed and shredded
2 slices bacon
1 onion
3 tablespoons olive oil
2 cups beef stock
2 cloves garlic, minced
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1/2 teaspoon sugar
1 pound sausage
16 ounces cream cheese
1/4 cup Parmesan cheese
METHOD:
1. Preheat oven to 425 degrees. Use a sharp knife to remove the top from the pumpkin. Set aside. Use a sturdy spoon to remove the contents of the pumpkin. Drizzle with olive oil and sprinkle with both salt and pepper. Place on a cooking sheet. Repeat for remaining pumpkins. Place the pumpkins into the heated oven and cook for 25-30 minutes or until tender, and easily pierced with a fork.
2. In a large pot, sauté the chopped onion and bacon together in 2 tablespoons olive oil over medium-high heat for 3-5 minutes; stirring frequently. Add in garlic; cook until onions are translucent and garlic is fragrant, about 30 seconds. Remove from heat.
3. Throughly wash collard greens, and pat dry. Prep the leaves by holding the stem in the left hand, and grab the leafy flesh with the right hand to pull away from the stem; discard the stem. Cut or tear the collards; and place into the pot. Allow the collards to “wilt” slightly from the heat. Slowly add beef stock, and sprinkle with sugar; cover. Simmer the collards until liquid has reduced, and greens are tender. Remove from heat.
4. Meanwhile, in a a medium pan cook sausage until browned. Remove from heat.
5. Combine the sausage, collard greens, and cream cheese in a large bowl and stir well to combine. Spoon the mixture into each pumpkin and top with parmesan cheese. Return the lid to the pumpkin and place in the oven once again and bake for 3-4 minutes. Remove from oven and serve warm.
