I will admit that growing up and even as an adult I didn’t really eat a lot of pumpkin. In fact, the only time that pumpkin was even served was on Thanksgiving Day…and that was a pumpkin pie. We didn’t really eat a lot of winter squash in general. I didn’t even eat acorn or butternut squash for the first time until a few years ago.
But In the past few years I have been all about trying new things. Going new places, eating new foods, experiencing things I’ve never experienced before. And so I’m discovering all kinds of new ways to use pumpkin…and finding an appreciation for it!
This recipe isn’t difficult to make and it looks pretty cute in the pumpkin too! You could also use this filling in a roasted acorn squash and it would taste absolutely AMAZING! In fact, I am probably going to do that next.
I love the combination of the sweet and savory. It tastes amazing.
Turkey Apple and Cranberry Stuffed Pumpkins
The tastes of Thanksgiving all in these tasty pumpkins
- 1 sm pie pumpkin 1-1 1/2 pounds
- 1/2 lb ground turkey
- 2 sm apples peeled, cored and diced
- 2 tbsp dried cranberries
- 1/4 cup bread crumbs
- 1 egg
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sage
Preheat oven to 350 degrees F
In a medium mixing bowl, mix ground turkey, bread crumbs, egg, apple, cranberries, salt, garlic powder, onion powder and sage. Mix well.
Cut the top off of the pumpkin. Leave enough space so that you can get your hand inside.
Remove the seeds and pulp
Spoon turkey mixture into the hallowed out pumpkin until it's full. Leave enough room to put the top of the pumpkin back on.
Place pumpkin in a shallow baking dish and bake for an hour.
Remove the top of the pumpkin and set aside. Cook pumpkin for an additional 20 minutes until the pumpkin meat is soft. Turkey mixture should be at least 165 degrees F.
Remove the pumpkin and serve. You can spoon out from the whole pumpkin, or just cut the entire pumpkin into two halves.