Whenever I hear the word “fall,” my mind goes to two things: colorful leaves and pumpkin everything. Atypically as it may be, the pumpkin dreams aren’t always of lattes or pumpkin bread. Those are delicious and certainly staples on our family’s table, but there’s nothing that makes this season as cozy as a good stuffed pumpkin.
Like a stuffed pepper, stuffed pumpkins make adorable and fun individual servings. This recipe has everything needed for a nutritious and tasty dinner, although a side of steamed green beans or sautéed chard would be fantastic. Sugar baby pumpkins work best. However, as long as you can find individual pumpkins that weigh about a pound each, then this recipe works great regardless of variety.
Use your favorite cornbread recipe to make that ingredient. If you need one, this Dutch oven cornbread is delicious.
Two quick notes on the stock: First, use the amount in the recipe to aid in creating a tender, fall apart pumpkin. Second, homemade is always best. However, if you do need to buy stock, find a low-sodium version to control the salt in the finished dish.
Want the recipe? Of course you do! Just head over to the Arkansas Farm Bureau blog to get it!
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