Cinderella Pumpkin Bowl With Vegetables And Sausage Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
• Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
• Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
• Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
• Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Steps:

• Place rack in lowest oven position.
• Preheat to 425.
• To make the crust, stir together flours, sugar and salt in a medium bowl.
• With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
• Sprinkle with the cold water, toss to moisten, and gather into a ball.
• On floured wax paper, roll out dough to a 12 inch circle (thin).
• Invert paper onto a 9-inch pie plate.
• Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
• Prick bottom of crust with fork in several places.
• Bake on low rack for 12-15 minutes until JUST pale golden in color.
• Remove to cooling rack.
• ADJUST OVEN to 350.
• Filling---------.
• In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
• Pour into crust.
• Carefully return pie to oven.
• Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
• Move to wire rack to cool.

Steps:

• Cake: Beat sugar and eggs until light. Add oil and continue beating. Add pumpkin and mix well. Add dry ingredients and bake in a greased Bundt pan or angel food pan at 350º for 55 minutes. Let cake stand in pan for 10 minutes, then turn out on rack or cake plate. Frost with Coachman's Icing. Coachmna's Icing: Beat well. Optionally, tint with light orange and decorate with chocolate curls.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
• Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
• Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
• Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
• Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds. (Use seeds in Toasted Pumpkin Seeds.) Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish. Add 2 tablespoons water. Bake for 30 to 45 minutes or just until tender.
• In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon. To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture. Set aside remaining butter mixture. Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium). Grill for 10 to 15 minutes or until browned. Remove from grill to a platter. Cover loosely with foil to keep warm.
• In a bowl toss sweet peppers and onion with oil, salt, and pepper. Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat). Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender. Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through. Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture). Toss gently.
• To serve, place grilled pumpkin bowls on a serving platter. Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp. Sprinkle with snipped cilantro. Makes 6 side-dish servings.