October 22, 2016
Whole Stuffed Roasted Pumpkin
Time: Active 1 hour
Total 2 hours
3 tbsp olive oil, divided
4 Italian pork sausages (about 12oz)
12oz cremini mushrooms, quartered
1 tbsp butter
6 chopped garlic cloves
2 chopped celery sticks
1chopped large red onion
1 ½ tsp berbere spice blend (optional)
¼ tsp ground cardamom
2 ½ cups unsalted chicken stock
1 ¾ cups frozen black eyed peas
¾ tsp kosher salt
1 cup uncooked farro
½ lb baby red potatoes, quartered
2 large carrots cut into ½ inch thick slices
1 10-12lb long island cheese pumpkin
1 28oz can unsalted whole tomatoes
¼ cup chopped fresh flat leaf parsley
Heat 1 tbsp oil in a Dutch oven over medium heat.
Add the sausages and cook for 6 minutes until browned on all sides.
Remove to a large plate and when cool enough cut into ½ inch thick slices.
Increase heat under pan and add 1 tbsp oil and add mushrooms and sauté for 7 minutes.
Transfer mushrooms to plate with sausages.
In pan heat remaining oil and butter.
Add garlic, celery and onion and cook for 5 minutes.
Add berbere and cardamom and sauté for 1 minute stirring constantly.
Add stock, peas and salt and simmer for 10 minutes.
Add farro, potatoes and carrots and simmer for 20 minutes.
Preheat oven to 350F.
While mixture simmers cut out the top of the pumpkin and reserve.
Remove strings and seeds.
Wrap pumpkin in foil and place in large roasting dish.
Drain tomatoes over a bowl and break up with hands (allowing juice to drain).
Stir tomatoes, mushrooms, sausages and parsley into the stew mixture.
Ladle stew into the pumpkin.
Place pumpkin top on roasting pan next to pumpkin.
Bake for 1 hour and 10 minutes until pumpkin is tender and flesh easily scoops from the side.
Serve stew with a few spoons of pumpkin.
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