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Stuffed Pumpkin


Stuffed Pumpkin

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.


  • 1 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


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.