Today I want to share with you a second course or single dish that will give to you the chance to do a very good impression on your guests, above all on the Thanksgiving day, THANKSGIVING STUFFED PUMPKIN RECIPE.Doing this recipe will be really easy, infact the only things you have to do is to clean your pumpkin and dig it, in this way you will have a stuffed pumpkin with a lot of cheese.
First of all you have to cook your pumpkin for, at least, 30 or 40 minutes, but everything will depend on the size of your pumpkin. I used the ‘Hokkaido’ pumpkin.
Below the recipe.

DifficultyEasy
CostCheap
Preparation time30 Minutes
Cooking time1 Hour
Serving4
Cooking methodOven
CuisineItalian

INGREDIENTS THANKSGIVING STUFFED PUMPKIN RECIPE

500 g pumpkin

300 g broccoli

1 onion

50 g extra-virgin olive oil

80 g carrot

q.s. salt

200 g canned chickpeas

400 g sausage, swine, fresh, cooked in pan, no salt, no fat added

200 g mozzarella

q.s. rosemary

50 g parmesan cheese

2 slices bread

Tools

Ovens

Knives

Baking papers

Bowls

Pans

STEPS THANKSGIVING STUFFED PUMPKIN RECIPE

In a pan heat the extra virgin oil with the onion that you had previously cut in thin slices. Cut also the broccoli and carrots and then add everything in the pan. Add some water and cook it for 20 minutes. (1) Add the canned chickpeas and cook for other 15 minutes. (2) Empty the pumpkin(3) and cook the pulp in a pan with extra-virgin oil and an onion that you have previously cut in thin slices.(4)When you’re pumpkin will be soft you can add salt and smash it with an immersion robot.(5)

At this point pour the pumpkin cream in the pan with the broccoli.(6) Mix all (7)and add salt and parmigiano cheese. (8) Do an emulsion with the oil and the rosemary.(9) With a brush wet your pumpkin inside and outside.(10)

Pour in a pan the fresh sausage(11) and, once will be ready, combine it with everything else.(12) Toast the bread in a pan with a little bit of extra virgin oil.(13) Add some mozzarella cubes(14) and fill the pumpkin.(15)

Cook in a preheated oven for 45 minutes at 180 degrees.

I suggest to you to pickle your pumpkin the the previous evening and leave it all in a fridge for all the night. In this way will be tastier.
An other advice is to cook your empty pumpkin for 15 minutes, then fill it with and cook it for other 40 minutes. If you think that mozzarella is over cooked cover your pumpkin with a foil sheet.

SOFT AND EASY PUMPKIN BISCUITS

SIDE DISH OF AU GRATIN ZUCCHINI AND BAKED AMERICAN POTATOES

SPICED CHICKEN WITH PEPPERS IN A PAN

POTATOES CAKE WITH CHEESE AND SAUSAGES

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