Cinderella Pumpkin Bowl Recipe with Sausage and Vegetables

Name: Cinderella Pumpkin Bowl Recipe with Sausage and Vegetables
Total time: 6 hrs
Ingredients: 1 whole (10 pound) Cinderella pumpkin; 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces; 3 carrots, peeled and sliced; 2 celery ribs, chopped; 1 large onion, peeled and chopped; 3 cloves garlic - minced, or amount to taste; 2 cups parsnips, peeled and cubed; 2 cups rutabagas, peeled and cubed; 2 cups cabbage, coarsely chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 head broccoli, cut into florets; 2 zucchini, cut into chunks; 1.5 cups canned or frozen corn; 2 (13.75 ounce) cans chicken broth; 2 cups cooked white or brown rice; 0.5 cup chopped fresh parsley; 0.5 teaspoon red pepper flakes, or to taste; 0.5 (1.25 ounce) envelope dry onion soup mix; 0.5 (1 ounce) packet dried Italian seasoning; salt and ground black pepper to taste

This stunning pumpkin dish is sure to impress! Filled with seasonal vegetables, it's perfect for feeding a crowd at any holiday gathering. Cinderella pumpkins are a flattened, deeply ribbed variety that typically weigh between 25 to 30 pounds. Mine was closer to ten pounds but still wider than a cookie sheet. For smaller servings or groups, consider using several small pumpkins like sugar pumpkins. I recommend preparing the vegetable filling before stuffing the pumpkin.

Total time6 hrs
Prep time1 hr
Cook time5 hrs
Yield12

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Servings

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
Cut around the top of the pumpkin to create a lid. Use a large metal spoon to remove the seeds and stringy membrane. Place the hollowed pumpkin and its lid on the prepared baking sheet.
Bake in the preheated oven for 1 hour, then reduce the heat to 325 degrees F (165 degrees C).
While the pumpkin bakes, place sausage in a large pot over medium-high heat. Cook until browned evenly, turning occasionally, about 10 to 12 minutes. Add carrots, celery, onion, and garlic; cook, stirring occasionally, until softened, approximately 5 minutes. Incorporate parsnips, rutabaga, and cabbage; continue cooking until vegetables are almost tender, about 5 minutes. Mix in bell peppers, broccoli, zucchini, and corn. Pour in chicken broth, add rice, and cook for an additional 5 minutes. Stir in parsley, red pepper flakes, onion soup mix, and Italian seasoning until well combined; season with salt and pepper to taste.
Keep the pumpkin on the baking sheet and carefully spoon the vegetable-sausage mixture into the pumpkin. Replace the lid.
Continue baking the pumpkin in the preheated oven until the pumpkin flesh is tender, about 4 hours. Gently scoop some of the cooked pumpkin flesh from the sides and mix it with the vegetable filling. To serve, place the impressive pumpkin bowl on a serving platter, remove the lid, and ladle out the delicious contents.

Nutrition

Calories: 417 kcal
Fat Content: 13 g
Fiber Content: 8 g
Sugar Content: 12 g
Sodium Content: 896 mg
Protein Content: 14 g
Cholesterol Content: 29 mg
Carbohydrate Content: 66 g
Saturated Fat Content: 6 g
Unsaturated Fat Content: 0 g