INGREDIENTS

  • 1 large edible pumpkin (we chose an 8 lb Cheddar Pumpkin) from Kelley Produce
  • 1 loaf cubed of crisp day-old bread such as sourdough from D’s Sourdough Bread
  • 1 1/2 cups grated Gruyere cheese (swiss is a suitable replacement)
  • 2 tablespoons olive oil
  • 1 pound uncooked Italian sausage from 413 Farms (casing removed)
  • ½ sweet yellow onion, thinly sliced from Williams Garden
  • 2 to 3 large cloves garlic, minced from DFM Grow N’ Go
  • 1/4 cup dry white wine
  • 2 to 3 heaping cups spinach or Swiss chard, coarsely chopped from Braga Farms
  • 4 large eggs from Cedar Ridge Eggs
  • 2 cups half-and-half
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon fresh thyme leaves from Braga Farms
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, for the top

INSTRUCTIONS

  1. Preheat oven to 350 F. Prepare a baking sheet with parchment paper and set aside.
  2. Wash and dry the whole pumpkin.
  3. Using a knife, cut a large opening around the pumpkin stem. Angle the knife toward the pumpkin stem so the lid can be replaced without falling into the pumpkin. The opening should be large enough to easily fill and serve from the pumpkin.
  4. Remove all seeds and interior strings from the inside of the pumpkin.
  5. Brush the entire pumpkin with olive oil (including the stem) and set aside on the baking sheet.
  6. In a large mixing bowl, combine cubed bread and shredded cheese. Set aside.
  7. In a large skillet over medium-high heat, brown the Italian sausage for about 8 minutes using a wooden spoon. Use a slotted spoon to transfer the Italian sausage to the bread-cheese mixture and mix in thoroughly.
  8. Bring the skillet temperature down to medium heat. Add onions and sauté until soft, about 5 minutes. Add garlic and cook another 30 seconds.
  9. Raise the temperature back to high heat and add white wine to the skillet. Continue to cook until wine is nearly evaporated.
  10. Add spinach or Swiss chard to the skillet and saute until wilted about 2 minutes.
  11. Transfer spinach from the skillet to the bread-cheese mixture and combine.
  12. In a separate bowl whisk together eggs, half-and-half, Dijon mustard, 2 tsp salt, thyme, and black pepper.
  13. Combine egg mixture into the Italian sausage, and bread-cheese bowl. Stir together frequently for about 10 minutes until the egg mixture is fully absorbed.
  14. Fill the pumpkin with the mixture and top with additional shredded cheese and thyme if desired.
  15. Return the pumpkin top and roast in the oven for 1 – 2 hrs until the pumpkin is fully cooked and can be easily pierced with a fork.
  16. Allow to cool for 10 – 15 minutes and enjoy!