1. Recipes

How to Make Cinderella Pumpkin Bowl with Vegetables and Sausage - A Step-by-Step Guide

Get ready to transform a humble Cinderella pumpkin into a show-stopping dish with this recipe for Cinderella Pumpkin Bowl with Vegetables and Sausage. This recipe takes the classic stuffed pumpkin dish to a whole new level, filling it with a delicious blend of vegetables, sausage, and savory seasonings. The end result is a stunning and flavorful dish that is sure to impress your friends and family.

Starting with a beautifully shaped Cinderella pumpkin, this recipe calls for hollowing ...

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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 (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 ½ cups canned or frozen corn
  • 2 (13.75 ounce) cans chicken broth
  • 2 cups cooked white or brown rice (Optional)
  • ½ cup chopped fresh parsley
  • ½ teaspoon red pepper flakes, or to taste
  • ½ (1.25 ounce) envelope dry onion soup mix
  • ½ (1 ounce) packet dried Italian seasoning
  • salt and ground black pepper to taste

Information

  • Prep Time: 1 hr
  • Cook Time: 5 hrs
  • Total Time: 6 hrs
  • Servings: 12
  • Yield: 12 servings

  • 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.

    • Nutrition

    417 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 29mg
    • Sodium: 896mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 14g
    • Vitamin C: 97mg
    • Calcium: 170mg
    • Iron: 6mg
    • Potassium: 1693mg

    Categories

    Vegetable recipes
    Sausage recipes
    Pumpkin recipes
    Bowl recipes