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Lawn & Garden

Sugar Pumpkins....How Sweet It Is!

The harvest season is here!  Harvest festivals and gatherings are being posted, dates are being set, the good times are happening all over the country.

This past weekend at the West Roxbury, Ma Home Depot I helped load fifty sugar pumpkins into the back of a Subaru wagon. The bright orange pumpkins were going to be given out to children at an annual harvest festival at a customer’s home.

“It is a tradition of ours to have a harvest gathering” said the lovely mom, “we started it as a group of friends  way back, and now we all have children and they bring friends, so there will be fifty kids in my backyard today painting pumpkins”. How great is that!


There is something to be said about the harvest season, putting on a sweater, zipping up a pair of boots, simmering a pot of soup or stew, baking an apple crisp, and gathering with friends.

The fresh produce of the harvest create a reason to gather!

My sister-in-law brought the most delectable stuffed pumpkin to a family gathering, and the presentation was totally harvest!


Becky’s Stuffed Pumpkin Recipe:

1 medium sugar pumpkin

1 package of a stove top stuffing mix

2-3 turkey sausages

¼ dried cranberries

½ cup chopped pecans

4 table spoons of butter

2 heaping spoons of brown sugar

½ teaspoon of cinnamon

2 tablespoons maple syrup



Cut the top of the pumpkin off, think of it more like the lid of a pan, rather than that of a jack-o-lantern. Remove the inside seeds and guts and cut the strings from the lid, if any, and set the clean pumpkin aside.


Brown and cook sausage thoroughly


Prepare the stuffing as directed on package with onion and celery.


Soak the dried cranberries in ½ cup warm water until they plump a bit, then drain.


In a small skillet melt butter, add walnuts, and cook on low heat for about 4-6 minutes, remove from heat, stir in brown sugar and cinnamon, toss until the pecans are coated.


Cut sausage into pieces.


Add the sausage, cranberries and pour walnuts into stuffing and mix and fluff.


Fill the pumpkin with stuffing mix, drizzle the top with 2 table spoons of maple syrup then put the pumpkin lid on.


Wrap tin foil around the bottom and lower sides of the pumpkin, place it on a cookie sheet in the center of a pre-heated 325* oven and roast for 35-40 minutes.


Be careful the side of the pumpkin will be tender, let it rest for 8-10 minutes before you remove foil.


Place your roasted goodness on a cutting board and slice the pumpkin into “orange wedges”, this way you get a taste of the baked pumpkin and all the delicious stuffing!


Stop by your local Home Depot and pick up a few sugar pumpkins for the recipe…..and pick up a few carving pumpkins too!


Have a gathering and harvest the memories! Enjoy the season, Maureen


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Posted 2015-10-01T18:05:28+0000  by Maureen_HD_BOS Maureen_HD_BOS