Harvest-Stuffed Pumpkin

This week is all about fall! A Harvest-Stuffed Pumpkin is the perfect accompaniment to this week's podcast about squash recipes, and is great as a side dish or even as a dessert. Use any dried fruits and nuts that you like! We'll also be sending out another recipe perfect for Thanksgiving next time, so stay tuned!

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Ingredients

• 1 pie pumpkin, about 8-inches diameter
• ¾ c dried cranberries
• ¾ c dried blueberries
• ¾ c dried cherries
• ¾ c dried apples
• ¾ c black raisins
• ¾ c golden raisins
• ¾ c walnuts
• ¾ c pecans
• 2 Tbs melted butter
• ¼ c honey

Directions

• Clean the outside of the pie pumpkin well. Cut a lid with a nice flat surface on it so it stays on during baking; cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern
• Microwave the pie pumpkin for 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling
• Layer filling (all but honey and butter) into pumpkin ¼ c at a time, repeat until pumpkin is filled
• Pour melted butter and honey over the top of the filling, place the lid on top
• Bake in a 350°F oven for 30-45 minutes

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Recipe Card PDF