Cinderella Pumpkin Bowl With Vegetables And Sausage

Name: Cinderella Pumpkin Bowl With Vegetables And Sausage
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 12
Cuisine: Global
Ingredients: 1 head broccoli, cut into florets; 473 milliliters cooked white or brown rice (optional); 473 milliliters cabbage, coarsely chopped (optional); 3 carrots, peeled and sliced; 2 ribs celery ribs, chopped; 780 grams chicken broth; 35 grams 1/2 envelope dry onion soup mix; 118 milliliters chopped fresh parsley; 355 milliliters canned or frozen corn; 3 cloves garlic - minced, or amount to taste; 1 green bell pepper, chopped; 12 servings salt and ground black pepper to taste; 28 grams 1/2 packet dried Italian seasoning; 1 large onion, peeled and chopped; 473 milliliters parsnips, peeled and cubed (optional); 5 kilograms whole Cinderella pumpkin; 1 red bell pepper, chopped; 1 teaspoons red pepper flakes, or to taste; 473 milliliters rutabagas, peeled and cubed (optional); 454 grams package kielbasa sausage, sliced into 1/2 inch pieces; 2 zucchini, cut into chunks

Cinderella Pumpkin Bowl With Vegetables And Sausage might be a good recipe to expand your main course recipe box. This recipe makes 12 servings with 436 calories, 16g of protein, and 12g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of chicken broth, corn, kielbasa sausage, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.

Ingredients you will need

Pumpkin

Seeds

Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).

Ingredients you will need

Pumpkin

Equipment you will use

Baking Sheet

Oven

Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes.

Ingredients you will need

Vegetable

Parsnip

Rutabaga

Cabbage

Carrot

Sausage

Celery

Garlic

Onion

Equipment you will use

Pot

Add the red and green peppers, broccoli, zucchini, and corn.

Ingredients you will need

Green Pepper

Broccoli

Zucchini

Corn

Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.

Ingredients you will need

Italian Seasoning

Red Pepper Flakes

Salt And Pepper

Dry Onion Soup Mix

Chicken Broth

Parsley

Rice

Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.

Ingredients you will need

Vegetable

Pumpkin

Sausage

Equipment you will use

Aluminum Foil

Baking Sheet

Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Ingredients you will need

Vegetable

Pumpkin

Equipment you will use

Ladle