Stuffed Parrano Pumpkin
Part fondue, part stuffing—it’s the perfect side dish for Thanksgiving or the champion status appetizer for game day!
- 5 lb. sugar pumpkin, seeded and cleaned
- 1 small loaf sourdough bread
- 3 tablespoons olive oil
- 1 tablespoon powdered sage
- kosher salt to taste
- 1 lb. sweet italian sausage
- ¼ cup shallots, diced
- 4 garlic cloves, minced
- 12 oz. wheat beer
- ¾ lb. Parrano cheese, shredded
- 2 tablespoons flour
- 1½ tablespoons dijon mustard
- ⅔ cup light cream
- Preheat oven to 400°F
- Place pumpkin on foil-lined baking sheet. Set aside.
- Cube sourdough and arrange on baking sheet (approximately 4 cups). Drizzle with olive oil. Sprinkle with sage and salt. Toss to coat. Bake until golden. Put in separate bowl.
- In saucepan, brown sausage over medium heat. Once browned, remove with slotted spoon and mix in with bread cubes.
- Cook shallots and garlic in reserved sausage fat, five minutes. Once cooked, mix in with bread mixture.
- Heat saucepan to medium heat. Pour in wheat beer and bring to simmer. Add ¾ of the cheese, flour, mustard, and salt. Stir until slightly thick, then add cream. Stir to combine.
- Pour sauce over bread mixture, stir well. Place mixture into pumpkin, cover with foil and bake for 50 minutes. After 50 minutes, remove foil, put remaining cheese on top, and cook for 10 minutes.
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