[title subtitle=”words: James Steufix”][/title]
INGREDIENTS
-4 Jack Be Little Pumpkins (or similar sized pumpkins of your choosing)
-6 oz. fresh shrimp, peeled and deveined
-¾ cup farro, cooked
-¾ cup white rice, cooked
-¼ pound andouille sausage, casings removed, diced small
-½ cup onion, diced small
-1 clove garlic, minced
-½ cup chicken stock
-¼ cup white wine, dry
-1 sprig thyme, washed, de-stemmed, minced
-½ cup dried cranberries
METHOD
Cut the top quarter off the pumpkins. Scoop seeds and the loose insides out. Clean underside of pumpkin lid. Lightly season insides and lids with salt and pepper, and place in 350˚F oven for 20 minutes.
When cool enough to handle, scoop about half of the meat out, being careful not to break through the outside. Chop up scraped pumpkin and reserve for filling.
Sauté sausage in small amount of olive oil until slightly crispy. Add garlic and cook 3 minutes until lightly golden. Add onion and cook until translucent. Deglaze with wine, stirring bottom of pan, and cook until dry. Add farro, rice, cranberries, thyme, reserved pumpkin and stock and stir everything together well. Cook for 7-8 minutes. Season with salt and pepper to taste.
Cut shrimp into small-sized bites. Fold into sausage mixture. Gently fill pumpkins with mixture until slightly overflowing. Return stuffed pumpkins to oven for 15-20 minutes, or until shrimp are cooked through.
