Baked Stuffed Pumpkin with Gluten Free Substitutes

Baked Stuffed Pumpkin with Gluten Free Substitutes

Ingredients

  • • 5 lb sugar pumpkin, seeded and cleaned
  • • 1 loaf of sourdough bread (see notes) (GF use a gluten free bread)
  • • 3 Tbsp olive oil
  • • 1 Tbsp powdered sage
  • • salt and pepper to taste (I used sea salt)
  • • 1 lb sausage removed from casings (I used hot Italian)
  • • ¼ shallots, diced
  • • 18 oz stout
  • • ¾ pound Jarlsberg cheese, shredded (reserve ¼ cup to top at end of baking)
  • • 2 Tbsp flour (GF use Domata)
  • • 1½ tbsp coarse grained mustard
  • • ½ tsp salt
  • • lots of fresh cracked black pepper
  • • 2 dashes hot sauce (or more if you like)
  • • ? cup light cream

Directions

  1. 1. Place pumpkin on a rimmed baking sheet. (it will boil over so make sure to use a rimmed sheet) Set aside.
  2. 2. Preheat oven to 400º.
  3. 3. Cube the sourdough bread and place on a cookie sheet.
  4. Drizzle olive oil over top. Sprinkle sage, salt and pepper over cubes and toss to coat.
  5. Bake in a 400º oven until golden brown.
  6. Remove and place in a large mixing bowl.
  7. 4. In a large saute pan, brown sausage over medium heat. Remove sausage from pan using a slotted spoon and place in the same bowl as the bread cubes. Keep fat in pan.
  8. 5. Cook shallots in reserved fat over medium heat for about three to four minutes.
  9. Pour shallots over bread and sausage mixture. Stir to combine.
  10. 6. In a heavy 2 qt pan heat stout over medium heat. Bring to a simmer. Add cheese, flour, mustard, salt, pepper and hot sauce.
  11. Stir continuously until the mixture is silken. Add cream and just stir to combine.
  12. 7. Pour sauce over bread/sausage mixture. Stir well.
  13. Place mixture into pumpkin cavity. Cover with tin foil and bake on the 2nd to bottom rack in your oven for 50 minutes.
  14. After 50 minutes, put remaining cheese on top and allow to finish cooking without foil.
  15. 8. Allow to sit for five minutes before serving.
  16. Notes
  17. No bread loaf is the same size. What you want is about four cups of finished croutons. If your loaf is quite large, adjust the seasonings accordingly. My loaf was a medium sized baguette.