Sausage Stuffed Pumpkin Halves

Sausage Stuffed Pumpkin Halves

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Author: Sandi


  • 1 lb. mild bulk sausage
  • 1 cup chopped celery
  • 1/3 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1 egg lightly beaten
  • 1/2 cup sour cream
  • Salt pepper & parsley
  • 1/4 cup Parmesan cheese freshly grated


  • Slice pumpkin in half.
  • Remove fiber & seeds.
  • Sprinkle cavities with salt.
  • Place pumpkin, cut side down, in a 9" square baking pan.
  • Fill pan with 1" water.
  • Bake in 375° oven 1 hour or until tender.
  • Turn pumpkin right-side up in water.
  • Cook the sausage in heavy skillet until brown. Drain well.
  • Cook celery & onion in a small amount of fat until clear.
  • Add mushrooms & cook a few minutes longer.
  • Combine egg, sour cream, cheese & seasonings, add to sausage & vegetable mixture.
  • Spoon into cavity of pumpkin.
  • Bake 25 minutes.


When serving, spoonfuls of pumpkin flesh should be served along with the stuffing . Winter squash can be substituted for pumpkin.
Credit: Pete Cernich, Fire

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