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Savory Stuffed Pumpkin with Sausage and Gruyère

Savory Stuffed Pumpkin with Sausage and Gruyère: A Festive Delight

This Savory Stuffed Pumpkin with Sausage and Gruyère is a delightful centerpiece for holiday tables, combining savory flavors and comforting textures.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin
  • 1 whole Baking Pumpkin 5 to 10 pounds for the best texture and flavor.
For the Filling
  • 4 cups Day-Old Crusty Bread Sourdough or French baguette preferred.
  • 1 lb Italian Sausage Can substitute with turkey sausage.
  • 1 cup Gruyère Cheese Swiss cheese as a substitute if needed.
  • 2 large Shallots Yellow onions can be used as an alternative.
  • 2 cloves Garlic Always opt for fresh when possible.
  • 2 cups Spinach or Swiss Chard Frozen greens can be substituted.
  • 2 tbsp Dijon Mustard Feel free to omit for gluten-free.
  • 1 tbsp Kosher Salt Adjust based on personal taste.
  • 1 tbsp Fresh Thyme Leaves Dried thyme works if fresh isn’t available.
  • 1 tsp Freshly Ground Black Pepper Adjust to taste.
  • 3 large Large Eggs Essential for binding the filling.
  • 1 cup Half-and-Half Consider whole milk or plant-based alternative.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used as a vegan option.
For Cooking
  • 2 tbsp Neutral Cooking Oil Canola or vegetable oil preferred.
  • 1/2 cup Dry White Wine Opt for broth for a non-alcoholic version.

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a large baking sheet lined with parchment paper.
  2. Carefully cut a lid off the top of the pumpkin and remove seeds and strings from inside.
  3. In a mixing bowl, combine cubed day-old crusty bread and grated Gruyère cheese.
  4. Heat cooking oil in a skillet over medium heat and sauté the Italian sausage until browned.
  5. Sauté minced shallots and garlic in the same skillet for about 2–3 minutes until fragrant.
  6. Add spinach (or Swiss chard) to the sautéed mixture until wilted, about 2 minutes.
  7. Whisk together eggs, half-and-half, mustard, salt, and pepper in a separate bowl.
  8. Spoon the filling into the hollow pumpkin, packing it lightly, and place the lid back on.
  9. Bake the stuffed pumpkin on the baking sheet for 1 to 2 hours until tender.
  10. During the last 30–45 minutes, remove the lid for a crispy top.
  11. Let the pumpkin rest for a few minutes before slicing into wedges for serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 12000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20–30 minutes covered with foil.

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