1/2 c. chopped onion
1 (1 1/2 pound) pumpkin, peeled, seeded, and cut into 3/4 inch pieces
1/2 c. chopped Granny Smith apples
1/4 c. white wine
1 c Israeli couscous, cooked (i'm sure any kind would work)
1/4 c dried cranberries
1 tbs extra-virgin olive oil
1 tsp fresh thyme
1 tsp fresh oregano, chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
4 small (1 pound) pumpkins, hollowed out
- Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
- Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.