Stuffed Pumpkin

Stuffed Pumpkin



  • Jack-Be-Little pumpkin
  •   Salt and pepper, to taste
  • 1/8 Teaspoon  nutmeg
  • 1/8 Teaspoon  cinnamon
  • 2 Tablespoons  butter
  • 1 Cup  Israeli couscous
  • 2 Tablespoons  olive oil
  • 1/2 Cup  diced red bell pepper
  • 1/2 Cup  diced fennel
  • 1/2 Cup  diced zucchini
  • 1/2 Cup  diced yellow squash
  • 1 Tablespoon  sliced garlic
  • 1 Cup  peeled plum tomatoes
  • 1 Teaspoon  chopped thyme
  • 1 Teaspoon  chopped rosemary
  • 1 Teaspoon  chopped tarragon
  • 1 Teaspoon  chopped parsley
  • 1/2 Cup  bourbon
  • 1/2 Cup  maple syrup

This festive fall dish is a playful way to use pumpkin. Filled with couscous and coated with a maple-bourbon reduction, this is a complete meal for one, but it's also a great side dish to share among friends.


Preheat the oven to 350 degrees.

Cut the top off the pumpkin and season with salt and pepper, to taste, and the nutmeg and cinnamon. Place on a baking sheet. Add 1 tablespoon of the butter to the top of the pumpkin and roast for 20 minutes.

Meanwhile, bring a pot of water to a boil over high heat. Add the couscous and boil until slightly undercooked. Strain and cool. Heat the olive oil in a large sauté pan over medium-high heat and sauté all of the vegetables and herbs until tender.

Heat the water in a small saucepan and add the remaining butter. Melt and add the cooked couscous. Cook for 3 minutes over medium heat. Add the sautéed vegetables. Cook for 3 more minutes. Remove from the heat. Combine the bourbon and maple syrup in a saucepan and reduce by ½.

Place the pumpkin on a plate. Coat in the maple reduction and fill with the couscous mixture. Serve immediately.

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