Thanksgiving is just this week so what better recipe to share with you all. I actually made this a couple of weeks ago, gave it a test run and am in love. I hope you enjoy!
1 small pumpkin
1 apple ( I used Mcntosh)
1 small onion or shallot
3-4 cloves garlic
Fresh Sage Leaves
Handful of Portobello Mushrooms
4 slices of Pumpernickel bread
salt/pepper to taste
Preheat your oven to 400 degrees.
Cut the pumpkin at the top, take off the "lid" scoop out what you can cutting it up into bite size chunks, lay it onto a cookie sheet, saving the pumpkin as a "bowl". Peel the apple, cube it and lay it on the other side of the cookie sheet, you may need a couple cookie sheets. Slice the onion, mushroom and garlic up and lay them on another side of the cookie sheet/sheets as well. Drizzle olive oil, salt and pepper on all of it, tear up a few sage leaves and throw that in as well. The onions, garlic and mushrooms will be done roasting before the pumpkin so leave it all separate. Roast until everything is fork tender. You are going to want to stir things around 2-3 times during the roasting process. Check the mushrooms and onions after ten minutes, in total should probably take about 20 minutes. For the pumpkin probably closer to 40-45 minutes. Also you can roast the pumpkin "bowl" as well, oil it up, salt, pepper and toss in the oven.
Cut up the pumpernickel bread into cubes. Toss with salt, pepper, olive oil and a couple more sage leaves. You can toast them in the oven or in a skillet on the stove top. Just until they are fragrant and crisp.
Allow everything to cool. Mix all together with some grated cheese. When you are ready to serve, bake until heated through. I poured mine into the empty pumpkin "bowl", you can use a baking dish. I don't like my breading to be soggy, I love the nice crunch it gives as is. However you can always add in a little chicken stock if you'd like.
Other variations: you can add in some sausage, fennel instead of sage, even some cranberries would be great with this. Have fun, and use this as an outline to help get those creative juices going! Enjoy.
Copyright © 2013 Salvo-lutions by, Dana Salvo
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