Not just for jack-o’-lanterns! Pumpkins are also delicious when stuffed and slow roasted. Be sure to scoop up some of the cooked pumpkin along with the filling.
Ingredients
- 1 pumpkin (9 to 10 lbs)
- 3 large russet potatoes
- 1 ½ lbs ground beef
- 2 (16 oz) pkgs Jimmy Dean ® Sausage
- 1 medium onion, chopped
- ¼ tsp ground cinnamon
- ¼ ground nutmeg
- 1 stack (16 count) saltine crackers, crushed
Steps
- Preheat oven to 250°F. Cut top off pumpkin and scoop out pulp and seeds.
- Peel potatoes and add to a medium pot along with salt and enough cold water to cover by 2”. Bring to a boil and reduce to a simmer. Simmer 40 to 45 minutes, until potatoes can easily be pierced with a fork but are still firm.
- Meanwhile, in a large Dutch oven or deep skillet on medium-high, sauté ground beef, sausage and onion. Drain excess grease. Add cinnamon, nutmeg and saltine crackers. Dice the potatoes and stir into meat mixture to combine. Season with salt and pepper.
- Stuff pumpkin with meat and potato mixture. Replace top and place pumpkin on a rimmed baking sheet. Bake until tender, 4 to 5 hours.
Tips
Choose a short pumpkin with a small stem and adjust oven racks accordingly.
This recipe is
- Nut-free
- Egg-free
Tags
- Family Friendly
- Nut Free
- Guiding Stars
- Fall Inspired
- Holiday
- Homemade
- Egg Free
- Hearty