Categories: Vegetables- Pumpkin

Ingredients

• 6 mini pumpkins, 2 1/2 to 3 inches in diameter
• 12 oz. bulk pork sausage
• 1 egg
• 1 cup coarse Italian-style, seasoned bread crumbs, homemade or purchased
• 1 Tbsp. minced fresh sage
• 1 Tbsp. minced fresh parsley
• 1/2 tsp. freshly ground black pepper
• salt to taste

Directions

1. With a sharp knife, slice off the upper one-fourth of the pumpkins and set the tops aside. Scoop out the seeds and if necessary, enough flesh to leave a shell about 1/2 inch thick.

2. Preheat oven to 350 degrees. In a medium bowl, combine the sausage, egg, bread crumbs, sage, parsley, pepper, and salt, and mix well.

3. Fill each pumpkin with some of the stuffing, mounding it 1/2 inch above the rim.

4. Place the pumpkins on a baking sheet with their tops alongside, stem up. Bake 35 to 45 minutes, until the filling is firm and has begun to pull away just slightly form the sides and the pumpkin shells are easily pierced with a knife.

5. Replace the tops and serve hot.

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