An Ode to Fall: Sugar Pumpkins - Part I

To me, fall is synonymous with spiced cider, apple pie, and anything pumpkin I can get my hands on. I was making my favorite brandied pumpkin pie last Thanksgiving and vowed that next (this) year I would get to know pumpkins a little bit better.

Well, I am proud to say I have now had just about every pumpkin beer that New England has to offer [and will be putting Shipyard Smashed Pumpkin in the kegerator next] so it is time to move on to cooking!

I suppose I had never really thought about it, but it turns out that carving pumpkins are not eating pumpkins. Enter sugar pumpkins or "pie" pumpkins. They are just mini-me pumpkins usually ranging in size from about one to three pounds. They are very easy to work with and are very delicious. 

First up are baked stuffed pumpkins. [Yumm.] The fresh vegetables that are available in the fall and winter months can get pretty boring so this is a delicious way to spice up your life.

Baked Stuffed Pumpkins

4 small sugar pumpkins, 1 to 1.5 lbs. each (would work with just about any squash)

1/2 lb. ground turkey

1/4 c. chopped celery

1/4 c. chopped onoin

1/4 c. chopped carrot

1/2 c. white wine

1 1/2 c. cooked rice (I used a wild rice blend)

1 handful fresh spinach

1 1/2 t. dried oregano

kosher salt

fresh ground pepper

Preheat the oven to 400F. Cut about 1 inch off the top of each squash and scoop out the insides. Put a small piece of butter in the bottom of each. Place in a 9x13" pyrex or on a sheet pan lined with parchment. In a large pan over medium heat, brown the turkey until cooked through. Remove the meat from pan, add the olive oil and saute the onion, celery, and carrot until they soften. Deglaze the pan with the white wine. Return the turkey to the pan with the cooked rice, spinach, and spices. Heat the mixture through. Divide evenly among the squash. Replace the lids and bake for 1 hour or until squash is tender. So amazing - Enjoy!