Ingredients
4 ounce(s) sweet Italian sausage
1/2 cup(s) chopped onion
1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
1/2 cup(s) chopped Granny Smith apples
1/4 cup(s) white wine
1 cup(s) Israeli couscous, cooked
1/4 cup(s) dried cranberries
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) fresh thyme
1 teaspoon(s) fresh oregano, chopped
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh ground pepper
4 small (1-pound) pumpkins, hollowed out
Preparation
Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done – about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften – 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine. 2.Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.
