Harvest Stuffed Sugar Pumpkins |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Years ago my husband and I went to Mystic CT. When we went into one of the stores at Mystic Seaport, I found a cute cookbook called A New England Table . It's chock full of fantastic, what I would call regional, recipes. This one is probably my favorite to make, especially on a nice, crisp fall night. Ingredients:
2 tablespoons butter |
1 1/2 lbs ground pork |
1 1/2 lbs ground beef |
2 medium onions, diced |
5 medium potatoes, cooked and coarsely mashed |
3 -4 tablespoons poultry seasoning (bell's) |
salt and pepper |
1 sugar pumpkin, 5 to 6 pounds |
3 slices bacon |
Directions:
1. Melt butter in a large skillet, and brown pork, beef and onions until meat is no longer pink, about 10 minutes. Mix in potatoes and liberally season w/ poultry seasoning, salt & pepper.
2. Cut top off pumpkin and scoop out the seeds. Stuff pumpkin with meat mixture and put the lid back on. Drape bacon over the top & bake at 375 fro 1 hour to 1 hour and 15 minutes, depending on the size of the pumpkin. You can test for doneness with a fork, inserted into the thickest part. The pumpkin should be soft. When you serve, scoop some of the pumpkin and meat onto each plate. Serve with drizzled maple syrup if you like.
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