Best 2 Cinderella Pumpkin Bowl With Vegetables And Sausage Recipes

Welcome to a culinary journey inspired by the enchanting tale of Cinderella. This article presents a collection of delightful recipes centered around the Cinderella pumpkin bowl, a vibrant and flavorful dish that captures the essence of the magical pumpkin carriage. Each recipe offers a unique twist on the classic combination of roasted vegetables, savory sausage, and a delectable pumpkin bowl. From the hearty and comforting Cinderella Pumpkin Bowl with Vegetables and Sausage to the elegant Cinderella Pumpkin Bowl with Roasted Chicken and Wild Rice, these recipes promise an unforgettable dining experience. Embrace the magic of Cinderella's transformation and let your taste buds dance with joy as you explore the culinary wonders that await you.

Let's cook with our recipes!

PASTA WITH PUMPKIN AND SAUSAGE

Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Steps:

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

WHITE BEAN AND SAUSAGE STEW IN PUMPKIN BOWLS

White Bean and Sausage Stew in Pumpkin Bowls image

Intense heat concentrates the pumpkin's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Number Of Ingredients 21

Ingredients

2 cups dried navy beans
2 bay leaves
2 sprigs fresh thyme, plus 1 tablespoon leaves
1 teaspoon whole black peppercorns
5 cups homemade or low-sodium store-bought chicken stock
1 large onion, coarsely chopped
12 (about 2 pounds each) sugar pumpkins, washed and dried
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1 pound turkey sausage, casings discarded, coarsely chopped
3 dozen red pearl onions, peeled
14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
4 medium carrots, peeled and cut into 1/4-inch rounds
2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
1 stalk celery, trimmed and cut into 1/4-inch dice
1/2 pound white button mushrooms, trimmed and quartered
1 cup fresh shelled or thawed frozen baby peas
1/4 cup all-purpose flour
1 1/4 cups whole milk
2 tablespoons coarsely chopped fresh sage

Steps:

Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.
Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.
Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.
Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.

Tips:

Choose a medium-sized pumpkin that will fit in your slow cooker. A pie pumpkin or sugar pumpkin is a good option.
Be sure to scoop out all of the seeds and pulp from the pumpkin before cooking.
You can use any type of sausage you like in this recipe. Italian sausage, chorizo, or breakfast sausage are all good options.
Feel free to add other vegetables to this recipe, such as carrots, celery, or zucchini.
If you don't have a slow cooker, you can also cook this dish in a Dutch oven over medium heat for about 1 hour, or until the vegetables are tender.

Conclusion:

This Cinderella Pumpkin Bowl with Vegetables and Sausage is a delicious and easy one-pot meal that is perfect for a busy weeknight. The pumpkin bowl is a fun and festive way to serve this dish, and it's sure to be a hit with your family and friends. So next time you're looking for a creative and easy dinner idea, give this recipe a try.