Baked Mini Pumpkin Pots
"Pumpkin pots" might just be one of new word combinations in your kitchen when you try it just for once. It might make you jubilant the way the flavors of the pumpkin, sausage, herbs, and eggs come together in this perfect little side dish for fall feasts. So you're welcome to taste it tight now!
4 mini pumpkins (about 1 pound each)
4 ounces sweet or hot bulk sausage
4 pieces stale bread (any nonsweet kind), cut into cubes
1 tablespoon minced fresh sage, or 1 teaspoon dried
1 tablespoon minced Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 teaspoons crème fraîche (optional)[/ingredients]
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
- In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
- Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
- Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
- Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.