Pumpkin with Sausage and Beans Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin with Sausage and Beans

From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as an appetizer, or as a wonderful side dish for any roasted chicken or turkey dinner. I usually figure one baby pumpkin per person, but if are larger, they can also be cut in half at serving time, if desired. Just dice the sausage to make it easier to divide in half.

small baby pumpkins
smoked chicken apple sausages (1/2 one per person)
olive oil
fresh green beans
2-3 tablespoons water
salt, pepper
2-3 teaspoons bean dip or other pickle relish, as desired
drizzles of olive oil or good quality homemade vinegar and oil dressing
slivered green onions

Wash pumpkins or squash. Arrange on flat plate in circle fashion, cover loosely with waxed paper. Microwave on high 2 minutes per pumpkin. Allow to cool slightly, and slice off the top and scoop out the seeds. Recover and microwave another 1-2 minutes per squash to finish cooking. Set aside. Cut sausages into small slices. In saute pan, brown slices of sausages lightly in olive oil. Remove to a bowl. Add 2 tablespoons water to saute pan, quickly add green beans. Cover and cook 2-3 minutes. Arrange green beans on plates, set the cooked pumpkin on plate, and put the sauteed sausages into the cavity, adding relish and dressing as desired. Garnish with green onion slivers.

Recipe created 2002-11-12.

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