Chef Jeff’s Stuffed Pumpkin
Serves 4-6 (Gluten Free)
- Quinoa, raw, rinsed ½ Cup
- Pie Pumpkin, small, fresh 1 each
- Jones Dairy Farm Family Ham, diced 12 ounces
- Jones Dairy Farm Original Pork Sausage 12 ounces precooked and crumbled
- Wisconsin Cheddar Cheese, shredded 8 ounces
- Green Onions, diced ½ Cup
- Black Pepper, coarse ground 2 teaspoons
1. Precook the quinoa in water or stock. Cool and reserve.
2. Preheat the oven to 350° F.
3. Cut the pie pumpkin in half horizontally and thoroughly remove all the seeds and membranes.
4. In a large mixing bowl, thoroughly combine the quinoa, family ham, pork sausage, cheddar cheese, green onions, and black pepper.
5. Pack the bottom of the pumpkin with half of the mixture first, and then fill the top half of the pumpkin with the remaining mixture. Carefully replace the top of the pumpkin (matched) to the bottom of the pumpkin.
6. Place the pumpkin on a foil-lined baking sheet with edges in the middle of the oven.
7. Bake for about 2½ – 3 hours, checking the internal temperature and rotating the pumpkin every hour. Seek to achieve at least 145° F.
8. Slice into pieces and serve immediately as a delicious meal.
Chef Jeff is a culinary instructor in the Department of Culinary Arts, Baking & Hospitality at Fox Valley Technical College.
