Now that Halloween has past, it’s time to think about the upcoming Holidays. Nancy’s Ranch is the place to get your Pumpkins for Savory Pumpkin Stuffed with delicious things, or a Smooth Pumpkin Pie.
Nancy Ranch is open!!! There is also Spaghetti Squash and More! Here is one idea, but let your imagination guide you. Let’s Get Creative!
1 large pumpkin (5-1/2 to 6 pounds)
1 teaspoon salt, divided
1-1/2 pounds Sweet Italian Sausage
3/4 cup finely chopped onion
1 small green or red bell pepper, chopped
1-1/2 cups cooked rice or Orzo Pasta
1 can (8 ounces) tomato sauce
1/2 cup finely chopped fully cooked bacon
2 eggs, beaten
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cider vinegar
Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry.
In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice or orzo, tomato sauce, bacon, eggs, garlic, oregano, pepper, vinegar and remaining salt.
Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges. Yield: 6-8 servings.
Nancy’s Ranch the Pumpkins are here!
there are somewhere around 7000 lbs of Pumpkins ready for a new home
Huge, Big, Small, come and get em!
5th weekend since opening day at Nancy’s Ranch SCV.