Decorate with your pumpkins, then cook them to enjoy in a variety of dishes, including this savory delight!

1 to 1 1/5 lbs sweet Italian Sausage
1 T fennel seed
1 T thyme seed
1 1/2 cups chopped cooked pumpkin*
4 c loosely packed spinach
olive oil

Heat olive oil to medium high and cook sausage, breaking up and cooking till browned. While cooking, add in fennel and thyme to flavor more.  Add chopped cooked pumpkin or puree and spinach. Sautee till pumpkin is heated through and spinach is wilted.

* To cook a pumpkin, Preheat the oven to 450 degrees. Cut the stem off. Quarter the rest, and remove seeds. You can save them to toast them later if you like. Put flesh side down in a baking dish or foil lined large cookie tray (it will leak so make sure you have sides on whatever you use to prevent your oven from becoming a mess. If quarters are too big, chop them up further till they fit. Bake at 450 for 1 hr. Peel off the skin and chop some up into cubes for this recipe, or puree in the blender when cool enough to work with. A medium size pumpkin gives you 8 cups… between the size of a soccer and a basket ball!

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