Valerie Amaya
Springdale, AR
1 medium pumpkin
1 cup wild rice
1 lb chorizo
1 medium onion chopped
1 green apple chopped
8oz mushrooms chopped
1 tbsp oil
Salt and pepper
Fresh sage to taste
Cook wild rice according to package directions and set aside
Preheat oven to 375
Sauté the onion, apple, mushrooms and chorizo on medium heat in the oil until chorizo is cooked through and the onion is soft.
Season generously with salt and pepper
Stir in the cooked wild rice and sage to taste
Set aside mixture
Using a sharp knife cut around the stem of the pumpkin creating a large enough hole to remove the seeds
Throughly remove the seeds from the pumpkin but save the top of the pumpkin
Firmly pack the rice and veggie mixture in the pumpkin. You will want to pack as much as possible so that each serving has enough filling
Place the top of the pumpkin back on
Lightly grease a cast iron Dutch oven and place the pumpkin inside
Cover with the lid of the Dutch oven and cook for at least 90 minutes or until the pumpkin is soft and cooked through
Remove from oven and use a large spoon to scoop out the pumpkin with the filling
Each year I look forward to seeing what type of squash will “volunteer” to grow from compost. This year I had a huge cheese pumpkin vine that took over the back section of my yard. The pumpkins are dense, delicious and aside from watering, took zero effort on my part to grow.