Savory Stuffed Pumpkin with Sausage and Gruyère


Linus: “Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”  Charles Schultz, The Great Pumpkin

With pumpkins readily available at this time of year, here is a fun way to serve one up.  You can stuff it with this delectable cheesy sausage mixture and bake it into the most satisfying comfort food.  I’ve often made a sweet stuffed pumpkin, my famous party pumpkin, but never a savory one.  Let me tell you, it is sensational.  It is reminiscent of a cheese fondue served in a pumpkin.  Love your breakfast bread pudding/casserole?  You can make your own recipe and bake it inside the pumpkin, following the directions below.  When this stuffed pumpkin comes out of the oven, get ready for oohs and aahs!  It is the equivalent to taking a soufflé out of the oven. Serve it with a green salad.

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Pumpkin Yogurt Parfaits


“Autumn mornings: sunshine and crisp air, birds and calmness, year’s end and day’s beginnings.”  Terri Guillemets

Come fall, entertaining goes into full gear for me. One of my favorite is hosting my fellow art educators  for a working breakfast where we learn about art we will be teaching to elementary aged children later in the year.  These little yogurt parfaits were so easy to throw together overnight and served up a big dose of autumnal flavor.  The gently spiced creamy yogurt topped with the crunchy granola and pomegranate was a delicious and healthy offering of contrasting textures in individual portions for ease of serving.

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