Preparing Your Kitchen for the Fall
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 Enjoy Fall Baking

In the USA, autumn usually starts between the 21st and the 24th of September and runs through December 21st or 22nd. In North America, popular culture associates Labor Day -the first Monday in September- as the end of summer and the start of autumn.

When the leaves begin to change colors, and autumn scents fill the air, it means that the Fall season is here along with the best sights, sounds, and smells. It’s time to prepare your kitchen for the football games and parties that go with them. You can attend some of the festivals and bring favorite autumn fruits and vegetables like apples, pumpkins, and cranberries. It’s time to bake!

To prepare for the season’s craziness, it’s good to have a few extra food items ready to feed the family and friends. Today we’d like to share a favorite Fall recipe:Baking during Fall

Little Pumpkins (for a festive buffet table)

Ingredients

  • 3 small pie pumpkins (about 2 pounds each)
  • 1/2 pound bulk sweet Italian sausage
  • 1 pound fresh mushrooms, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 4 cups cooked long grain rice
  • 1 cup grated Parmesan cheese, divided
  • 2 large eggs, lightly beaten
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme

Procedure

Preheat oven to 450°. Cut a 3″ circle around each pumpkin stem. Remove the tops and them set aside, as well as the strings and seeds inside. You can discard the seeds or save them for toasting.

In a large skillet, cook the sausage, vegetables, and garlic over medium heat for 6-8 minutes or until the sausages are no longer pink. Remove from heat and stir in rice, 3/4 cup cheese, eggs, parsley, salt, and thyme.

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Place pumpkins in a 15x10x1-in baking pan and fill with the rice mixture. Replace pumpkin tops and bake for 30 minutes.Then, reduce the oven setting to 350° and cook for another 25-35 minutes or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle the remaining cheese over the filling.

To serve, remove the rice, scoop out the pumpkin and serve with the rice on the side. Yields 12 servings.

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