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Stuffed Mini Pumpkins<\/p>\nStuffed Mini Pumpkins<\/p>\n
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8 mini pumpkins (white or orange)<\/p>\n
4 T. unsalted butter<\/p>\n
\u00bd onion, peeled and diced<\/p>\n
\u00bd carrot, peeled and diced<\/p>\n
5 sprigs fresh thyme, stems removed, plus more for garnish<\/p>\n
Coarse salt and freshly ground pepper<\/p>\n
\u00bd tart apple, cored and unpeeled<\/p>\n
8 ounces sausage, casings removed<\/p>\n
1\u00bd C. crumbled cornbread<\/p>\n
1 egg, beaten<\/p>\n
<\/p>\n
Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350\u00b0F. Heat butter in a large skillet over medium-low heat. Add onion, carrot, and thyme, and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add sausage and apples and cook until browned, about 5 minutes. Turn off heat, and stir in cornbread. Let cool a few minutes, then stir in egg quickly. Fill each pumpkin with a mound of mixture. Place them in a casserole dish, along with pumpkin tops. Bake 35 to 45 minutes, until stuffing is browned and pumpkin flesh on top edge is fork-tender.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stuffed Mini Pumpkins 8 mini pumpkins (white or orange) 4 T. unsalted butter \u00bd onion, peeled and diced \u00bd carrot, peeled and diced 5 sprigs fresh thyme, stems removed, plus more for garnish Coarse salt and freshly ground pepper \u00bd tart apple, cored and unpeeled 8 ounces sausage, casings removed 1\u00bd C. crumbled cornbread 1 egg, beaten Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350\u00b0F. Heat butter in a…<\/p>\n