baked pumpkin

Glorious pumpkin shells evoke the delights of the fall season and seem too good simply to throw away. Use one instead as a serving pot. Pumpkin and pasta make marvelous partners, especially as main course served from the baked shell.

1 (4 lb.) pumpkin
4 chicken apple sausages
1 onion, sliced
1 inch cube fresh ginger root
3 Tablespoons extra virgin olive oil
1 zucchini, sliced
4 ounces sliced mushrooms
1 (14 oz.) can chopped tomatoes
1 cup pasta shells
2 cups stock
Salt and ground pepper
4 Tablespoons ricotta cheese, plus some more
2 Tablespoons fresh basil, chopped

1. Preheat oven to 350 degrees F. Cut the top off the pumpkin with a large, sharp knife, then scoop out and discard all the seeds.
2. Using a small, sharp knife and a sturdy tablespoon cut and scoop out as much of the pumpkin flesh as possible. Then chop it into chunks.
3. Bake the pumpkin with its lid on for 45 minutes to one hour until the inside begins to soften.
4. Meanwhile, make the filling. In a large frying pan place the olive oil and cook the sausages whole, over medium heat, then remove from the pan and cut lengthwise and crosswise for bite-size pieces. Next, gently fry the onion, ginger, and pumpkin flesh in the olive oil for about 10 minutes, stirring occasionally.
5. Add the zucchini and mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to a boil, then cover and simmer gently for 10 minutes.
6. Spoon the mixture into the pumpkin. It may not be possible to fit all the filling into the pumpkin shell, so serve the rest separately if this is the case. Ladle soup into individual bowls and garnish with a Tablespoon of ricotta cheese and some fresh basil.

Theresa H.
Serves: 4