Monday, September 17, 2018

Stuffed Pumpkin to Welcome you to #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Sweet Italian sausage mixed with macaroni in a creamy sharp cheddar cheese sauce, stuffed inside of a pumpkin shell and baked to perfection.


What a great way to kick of Pumpkin Week 2018!!!!  Join us as we celebrate all things pumpkin and enter to win an awesome giveaway from our amazing sponsors!!


Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!



Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.



Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.


Prize #3 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland's Best Eggs and Cutting Board.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?



The recipe I have chosen to share with you today features extra sharp cheddar from Cabot Creamery.  Cabot Creamery was kind enough to send the bloggers coupons for free product to assist in the creation of our recipes.

Cabot Creamery is always very generous and I have been blessed to receive product from them in other events.  I have come to love their products and had no idea that they also carried a full line of dairy, including butter and sour cream, until this event.


Today's recipe not only features their Seriously Sharp Cheddar, it is also adapted from this recipe found on their website.


I used a much smaller pumpkin as I was only feeding our family.  I also had a little Italian sausage left in the refrigerator that I decided to incorporate into this dish. Feel free to omit the meat if you are vegetarian or want to enjoy a Meatless Monday meal.


This is an adorable presentation and would be perfect for a Halloween Party.  

I am so excited to share this with you on the first day of our annual Pumpkin Week festival.  We will be sharing tons of great pumpkin recipes with you all week long and at the bottom of this post you will have an opportunity to enter to win one of three wonderful gift packages from our generous sponsors.  

Before we look at my recipe let's see what the others are sharing today.

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin' For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons 'R' Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy's Honeybunch
Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Don't forget to enter the exciting raffle.  You will find it immediately following my recipe.


#pumpkin, mac&cheese, #sausage, #cheese, #cheddar, #familyfun, #fun, #funwithfood,
Entrees, Holidays
American
Yield: 4-6 servingsPin it

Stuffed Pumpkin

prep time: 30 minscook time: 1 hour and 30 minstotal time: 1 hours and 60 mins
Sweet Italian sausage mixed with macaroni in a creamy sharp cheddar cheese sauce, stuffed inside of a pumpkin shell and baked to perfection.

ingredients:

1 (4-5 lb) sweet pumpkin
1/2 lb sweet Italian sausage, bulk or casings removed
2 c. macaroni, cooked per package directions
3 T. butter
1/4 c. flour
1 c. milk
1 c. half and half
8 oz. Sharp Cheddar Cheese, shredded
salt and pepper, to taste

instructions:

Cut off the top of the pumpkin and remove seeds and stringy pulp, as you would if making a jack o lantern.

Place the pumpkin and the lid onto a baking sheet and bake in a preheated 375* oven for about an hour, until easily pierced with a sharp knife but still retains it's shape. 

While pumpkin is baking, cook the Italian sausage until browned and crumbly, set aside. Melt the butter in the drippings from the Italian Sausage.  Stir in the flour and cook stirring until brown and fragrant.  Season with salt and pepper.  Whisk in the milk, cream and  cheese.  Cook until thick and bubbly.  Stir in the macaroni until well coated.

Fill the pumpkin with the macaroni mixture, place the pumpkin lid back on, reduce oven temperature to 350* and bake for 30 minutes.  Remove the lid and bake another 5-10 minutes to brown the top, if desired.


NOTES:

adapted from a recipe shared on the Cabot Creamery website.
Created using The Recipes Generator



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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

8 comments:

  1. How fun is this!!! What a great way to combine cheese and pumpkin!

    ReplyDelete
  2. Stuffing a pumpkin is a great idea -- though our summer produce is still available enough that I'm waiting for cooler weather to cook any pumpkins. I also like it stuffed with sage and onion stuffing that would normally go inside a turkey. Or with savory bread pudding type stuffing. Or wild rice or wheat berries!

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Those sound delicious too Mae and we are all just pretending we are not in the middle of a heat wave while celebrating Pumpkin Week LOL

      Delete
  3. I am already a huge fan. First of all, what a fun presentation. Secondly anything that involves pasta, cheese and Italian sausage is ok in my book!

    ReplyDelete
  4. Replies
    1. We do too Sharon. Good luck in the raffle.

      Delete

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