Cinderella Pumpkin Bowl With Vegetables And Sausage

Ingredients

• Servings: 12
• 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 (optional)
• 2 cups rutabagas, peeled and cubed (optional)
• 2 cups cabbage, coarsely chopped (optional)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 head broccoli, cut into florets
• 2 zucchini, cut into chunks
• 1 1/2 cups canned or frozen corn
• 2 (13.75 ounce) cans chicken broth
• 2 cups cooked white or brown rice (optional)
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 (1.25 ounce) envelope dry onion soup mix
• 1/2 (1 ounce) packet dried italian seasoning
• salt and ground black pepper to taste

Recipe

Cook Time: 5 hrs

Ready Time: 6 hrs


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with foil.
• cut around the top of the pumpkin to make a lid. use a large metal spoon to scoop out the inside membrane and seeds.
• place the pumpkin on the prepared baking sheet, and place in the preheated oven. cook for 1 hour, then lower heat to 325 degrees f (165 degrees c).
• meanwhile, place the sausage in a deep pot over medium-high heat. cook until evenly browned, turning frequently, 10 to 12 minutes. stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. if desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. add the red and green peppers, broccoli, zucchini, and corn. pour in the chicken broth, add the rice, and cook 5 minutes more. stir in the parsley, red pepper flakes, onion soup mix, and italian seasoning. season to taste with salt and pepper.
• keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. loosely cover the pumpkin with aluminum foil.
• cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. to serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.