Stuffed Roasted Pumpkins

Directions:

To make these adorable Stuffed Roasted Pumpkins, first preheat the oven to 450° F. Cut off the top of each mini pumpkin and save, then scrape out the “guts” and seeds. Sprinkle generously with salt on the inside and set aside.

In a heavy pan, add 1 tablespoon of olive oil and add the sausage. Cook over medium-high heat, breaking the sausage up as you stir. Cook until the sausage is browned and cooked all the way through, 5-7 minutes, then transfer to a bowl and set aside.

Add the onion and mushrooms to the pan and cook until tender, about 5-7 minutes. Add rosemary, sage, and thyme and cook another minute. Then add the white wine and de-glaze the pan until liquid has been absorbed. Transfer to the bowl with sausage and set aside.

Add 1 tablespoon of olive oil to the pan and warm over high heat. Add kale and gently toss. Cook until barely wilted (still bright green) for about 2 minutes. Transfer to a separate bowl, season to taste with salt, and set aside.

Add 1 tablespoon of olive oil back to the pan and add the rice. Stir to coat the rice in the oil and then add the chicken stock. Cover with a lid or a sheet of foil and cook over low heat for about 15 minutes. Meanwhile, add parsley, walnuts, and sour cherries to the sausage-onion-mushroom mix.

When rice is finished, stir sausage mixture into the rice, add kale, and season to taste. Once you have your mixture well combined, place all of your mini pumpkins on a baking sheet and stuff each one with your rice-sausage mixture. Put each top back on the mini pumpkins and place in the oven. Cook for 30 minutes and then lower the temperature to 350° F for another 15-20 minutes. Serve hot and enjoy!