Because every fall food tastes better when you eat it out of a pumpkin.
1 tablespoon extra virgin olive oil
1 tablespoon dried sage
1 tablespoon dried thyme
1 small onion minced
1 celery stalk diced
½ teaspoon sea salt
½ cup parsley chopped
1 cup dried cranberries
Zest of one orange
4 Small pumpkins or one medium size pumpkin
Olive oil
Pre-heat oven to 400 degrees.
Heat a 1 ½ quart skillet. Add the oil then the dry herbs. Sauté for a minute.
Add the minced onion stir into the herbs.
Add the celery then the salt. Continue to sauté until the onions are transparent.
Next add the rice parsley cranberries and orange zest. Toss to mix remove from heat.
Cut the top off the pumpkin (s) as if to make a jack o lantern. Remove the seeds and pulp. Pierce the inside with a fork. Rub lightly with olive oil.
Replace the top place the pumpkin on a baking sheet. Bake small pumpkins for 15 minutes and larger ones for 20 minutes in a 400 degree oven.
Remove from the oven and add the rice. Replace the top on the pumpkin and continue baking for another thirty minutes to an hour depending on the size of the pumpkin. When done the pumpkin should be fork tender.
To serve cut into slices like a pie.