how to: stuff a pumpkin

This year, I lack the three people who love and appreciate my cooking the most (not counting my sister, but she doesn’t live with me either). A few years back, following our annual trip to Apple Annie’s Farms to pick pumpkins and apples, I stuff my giant with a bunch of stuff. It was pretty good, but a carving pumpkin isn’t meant to be eaten.

So, I had my own Fall Festival this year. I tried to get people to come over and enjoy free food, but apparently the world is afraid of Chef Lindsay or just doesn’t want free food. Whatever. I have leftovers and I had an afternoon of kitchen fun. And you have pictures.

Step 1: Don apron. Preferably one that is awesome.

Step 2: Collect items to cook, recipes on laptop. Turn on iTunes.

Step 3: Cook! The recipe’s here, but it seemed like it needed some help.

Take the sausage out of the casings- I went with two large links, rather than the suggested 4 oz. Lame asses going light? This is a stuffed veggie, so give me my MEAT! Start cooking in a large skillet over medium. Meanwhile, attack your THREE pumpkins. I picked some larger (than 1 lb, like the recipe suggests) pie pumpkins because I’m feeding just me, myself, and I, so I went with a lower number. Peel and de-gut one- I chopped it into smaller pieces because DAMN that shit’s hard to handle. Chop off the top of the other two and de-gut them. Save the seeds! Although, I have yet to toast mine.

Remove the sausage from the heat, add some freaking olive oil (silly recipe) and slowly cook your onions. Don’t add the pumpkin yet, or your onions won’t cook. Patience is a virtue. THEN, add your 2 cups chopped up pumpkin. While it’s cooking, cook up some Israeli cous cous. I found this autumn mix stuff with lentils and orzo and quinoa, and it turned out FANTASTIC, but at the very least get the Israeli stuff. It’s like really big cous cous and adds the perfect texture to the stuffing.

Add in your cooked sausage and apples. Let it cook for a few minutes. Don’t be afraid to be generous with the apples. This with the thyme and raisins really reminds me of a turkey stuffing. Then add your dry white wine. I used Sauvignon Blanc, but you can use whatever- as long as it’s good enough to drink. And, please, DON’T SKIMP. It says 1/4 cup, but I just tossed in a cup. It all gets absorbed, so as long as it’s not water (or winey, I suppose), go for it! Once that’s cooked out, add in the oregano and thyme, plenty of cranberries, cous cous, and season to taste with salt and pepper.

Finally, STUFF ‘EM! And bake ‘em in a 350 degree oven, covered in foil for about a half an hour. Uncover them and cook for another 10 or so until the squashies are soft enough. Poke it with a fork.

I also baked pumpkin cookies (recipe later!) and cooked up some homemade applesauce. Needless to say, my kitchen was a wee bit messy.

Step 4: Enjoy! You might have to cut them in half. Serve with pumpkin beer, applesauce, and pumpkin cookies for dessert, and you pretty much have the best Halloween meal EVER.