For a vegetarian version, omit the sausage and add a can of drained and rinsed chickpeas or white beans. Feel free to substitute other seasonal vegetables, such as butternut squash, sweet potatoes, or Brussels sprouts. If you don't have a Cinderella pumpkin, a large sugar pumpkin or several smaller pumpkins can be used. To add a touch of richness, stir in a tablespoon or two of butter or olive oil before baking. The cooking time may vary depending on the size and type of pumpkin. Check for tenderness by piercing the flesh with a fork.
Cinderella Pumpkin Bowl with Vegetables and Sausage
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PREP TIME1 hrs
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COOK TIME5 hrs
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TOTAL TIME6 hrs
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SERVING12 People
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VIEWS24
A stunning centerpiece for any autumn gathering! This savory pumpkin bowl overflows with a medley of seasonal vegetables and hearty sausage, creating a dish that's as beautiful as it is delicious. Imagine the aroma of roasted pumpkin mingling with the savory notes of Italian sausage and garden-fresh vegetables – a true feast for the senses!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol29 mg
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Fiber8 g
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Protein14 g
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Saturated Fat6 g
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Sodium896 mg
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Sugar12 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
02
Step
0 mins
Cut around the top of the pumpkin to create a lid. Remove seeds and stringy flesh. Place the pumpkin and its lid on the prepared baking sheet.
03
Step
1 hrs
Bake for 1 hour, then reduce the oven temperature to 325 degrees F (165 degrees C).
04
Step
32 mins
While the pumpkin bakes, brown the sausage in a large pot over medium-high heat for 10-12 minutes. Add carrots, celery, onion, and garlic; cook until softened, about 5 minutes. Stir in parsnips, rutabaga, and cabbage; cook until slightly tender, about 5 minutes. Add bell peppers, broccoli, zucchini, and corn. Pour in chicken broth, add rice, and cook for an additional 5 minutes. Stir in parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season with salt and pepper to taste.
05
Step
0 mins
Carefully spoon the vegetable-sausage mixture into the pumpkin. Replace the lid and loosely cover the pumpkin with aluminum foil.
06
Step
4 hrs
Continue baking until the pumpkin flesh is tender, approximately 4 hours. Before serving, scoop some of the cooked pumpkin flesh from the sides and mix it with the vegetable mixture. Place the pumpkin on a serving platter and remove the lid for serving.
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Carolina Hessel
Jun 29, 2025This was such a beautiful and delicious dish! My guests were so impressed.
Sydni Senger
Jun 21, 2025This is definitely going to be a new holiday tradition!
Grady White
Jun 20, 2025I added a little bit of maple syrup to the filling for a touch of sweetness. Delicious!
Sophie Beer
Jun 5, 2025My kids even ate the pumpkin!
Hailey Bogan
May 29, 2025I substituted butternut squash and it worked perfectly. A great vegetarian option.
Donato Feest
May 9, 2025The directions were easy to follow and the cooking times were spot on.
Marge Von
May 4, 2025I made this for Thanksgiving and it was a huge hit! The pumpkin was perfectly cooked and the filling was so flavorful.
Cristal Lakin
Apr 9, 2025Next time I'll try adding some dried cranberries for a festive twist.
Frederik Sawayn
Apr 7, 2025I love how customizable this recipe is. You can really use whatever vegetables you have on hand.
Marilyne Emard
Mar 12, 2025I halved the recipe since it was just for my family and it turned out great.