Baked Mini Pumpkin Pots

Ingredients

  • 4 mini pumpkins (about 1 pound each)
  • 4 ounces sweet or hot bulk sausage
  • 5 eggs
  • 4 pieces stale bread (any nonsweet kind), cut into cubes
  • 1 tablespoon minced fresh sage, or 1 teaspoon dried
  • 1 tablespoon minced Italian parsley
  • ½ teaspoon salt
  • + 2 more ingredients
    • ½ teaspoon freshly ground pepper
    • 4 teaspoons crème fraîche (optional)

1. » Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits. 2. » In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fa...

View full recipe at SpringPad

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