Hearty Sausage and Vegetable Stuffed Cinderella Pumpkin

Recipe Collection: Dinner

Hearty Sausage and Vegetable Stuffed Cinderella Pumpkin transforms your dining experience with a non-vegetarian American dish that’s perfect for festive gatherings. This recipe features a stunning Cinderella pumpkin filled with a robust mix of kielbasa sausage and seasonal vegetables, creating a delightful contrast of flavors and textures. The pumpkin adds a subtle sweetness that beautifully complements the hearty filling, making it a centerpiece for any meal.

This versatile dish is ideal for family dinners or holiday celebrations, and it pairs wonderfully with a side salad or crusty bread. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today, organize your ingredients, and follow our step-by-step guide to create a memorable meal!

Overview

This stunning dish transforms a Cinderella pumpkin into a flavorful vessel filled with a hearty mix of sausage and seasonal vegetables. Perfect for a festive gathering, this recipe combines the rustic charm of roasted pumpkin with a savory filling that will delight your guests. The use of a Cinderella pumpkin not only adds visual appeal but also infuses the dish with a subtle sweetness that complements the savory ingredients.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

American

Serving Size: 12

Cooking Time: 360 minutes

Ingredients

• 1 Whole (10 lb) Cinderella pumpkin
• 16 Ounces (oz) package kielbasa sausage, sliced
• 3 Whole carrots, peeled and sliced
• 2 Whole celery ribs, minced
• 1 Large onion, peeled and minced
• 3 Cloves garlic, minced
• 2 Cups parsnips, peeled
• 2 Cups rutabagas, peeled
• 2 Cups cabbage, torn
• 1 Whole green bell pepper, minced
• 1 Whole red bell pepper, minced
• 1 Head broccoli, divided
• 2 Whole zucchini, sliced
• 1.5 Cups corn, packaged
• 27.5 Ounces (oz) cans chicken broth
• 2 Cups rice, cooked
• 0.5 Cups fresh parsley, minced
• 0.5 Teaspoons (tsp) red pepper flakes
• 1.25 Ounces (oz) envelope dry onion soup mix
• 1 Ounce (oz) packet dried Italian seasoning
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Cut around the top of the pumpkin to create a lid. Use a large metal spoon to scoop out the seeds and membrane. Place the hollowed-out pumpkin and its lid on the prepared baking sheet.
3. Roast the pumpkin in the preheated oven for 1 hour. Then, reduce the oven temperature to 325°F (165°C).
4. In a deep pot over medium-high heat, brown the sliced sausage, turning frequently for about 10-12 minutes.
5. Add the carrots, celery, onion, and garlic to the pot. Cook and stir until the vegetables are translucent and tender, about 5 minutes.
6. Stir in the parsnips, rutabagas, and cabbage, cooking until almost tender, about 5 minutes.
7. Add the bell peppers, broccoli, zucchini, and corn. Pour in the chicken broth and add the rice. Cook for an additional 5 minutes.
8. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season with salt and pepper to taste.
9. Spoon the vegetable-sausage mixture into the roasted pumpkin, replace the lid, and loosely cover with aluminum foil.
10. Continue cooking the filled pumpkin in the oven until the flesh is tender, about 4 hours.
11. To serve, scoop some of the pumpkin flesh into the vegetable mixture and ladle the contents into bowls. Enjoy the savory blend of flavors and the unique presentation.

Enjoy your homemade Hearty Sausage and Vegetable Stuffed Cinderella Pumpkin!