Dinner in a Pumpkin

Dinner in a Pumpkin

This meal in a pumpkin is perfect for fall.

4

Servings

1 hour, 15 mins

Total time

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Main Ingredients

  • 4 5-inch pie pumpkins
  • 4 cups cooked brown rice (prepared to package directions)
  • 2 cups quartered Brussels sprouts
  • 2 cups diced apple (fuji or gala)
  • 1 medium yellow onion (diced)
  • 5 ounces goat cheese (crumbled)
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Cooking Instructions

Step 1

Preheat oven to 350º. Cut off tops of pumpkins. Thoroughly clean out seeds and pulp. Set aside.

Step 2

In a large sauté pan, heat olive oil over medium high heat. Add onion and cook 2-3 minutes until slightly translucent and edges are beginning to brown. Add Brussels sprouts and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add apple and cook additional 2 minutes until mixture has some brown edges.

Step 3

Add broth and vinegar, scraping bottom of pan. Add rice, cheese, cranberries and pecans. Remove from heat and stir mixture until all ingredients are fully incorporated.

Step 4

Spoon mixture into pumpkins. Replace pumpkin tops and place on rimmed baking sheet. Bake 50-60 minutes until flesh of pumpkin in soft.  

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.