Cheap Pumpkin And Pig Stuffed Mussels

This is a pumpkin party! October is pumpkin season and even though I've never been to a pumpkin patch, I've pumped it like crazy. I know there is little reaction to the pumpkin, what an obsession with pumpkin latte and all, but it's okay with me, even if it's very basic to the pumpkin. I like the way it feels: earthy, and entertaining, and so full of autumn.

The best sweet-baked squash really starts to glow and the pumpkin becomes tender and produces, almost a bit like a pudding, but with a little more body. Delicious roast pumpkin on its own, but when you cook it with a little Sage, the above is addictive.

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  • 1/2 small pumpkin, about 1 1/2 small cups of dice
  • Fresh 5-6 sage leaves
  • Grape seeds or other neutral oils, as needed
  • salt and pepper
  • 1 small onion, diced
  • 1/2 lb of pork
  • sage 1 tablespoon fresh, chopped
  • 1/2 tsp red pepper crushed flakes
  • salt and pepper
  • 16 large pasta shells
  • 1 cup of grated mozzarella, divided
  • 2 cups of marinara sauce


  1. Preheat the oven to 400 ° F.
  2. Peel and pumpkin cubes (in photos, I slice them, but cubing will cook faster and eliminate the need for you to later cube). Place it on a baking sheet (I line my baking sheet for easy cleaning) and stir with 1 tablespoon of oil. Season is generous with salt and pepper. Nestle fresh sage leaves into a 5-6 flask. Bake for 20-25 minutes until a little gold and very soft.
  3. In a skillet, heat up the oil touch over high heat. Add the onion and cook, until slightly soft. Add pork, and cook, break, until golden brown and cooked. Stir in sage and red pepper flakes. Taste and season with salt and pepper. Remove from heat and place in a bowl.
  4. Now your pumpkin must be nice and soft. Remove from the oven and stir into the pork mixture. Let everything cool a little so you can touch it comfortably. Be sure to leave the oven on as you would bake a casserole. While the pumpkin hogs cool, cook the shells according to the package and drain. Normally I never rinse pasta, but in this case, we want to be able to touch the shells, so rinse in cool pasta.
  5. Mix 1/2 cup of mozzarella grated into a mixed flask and give another flavor and adjust the seasoning accordingly, if needed. Spread 1 cup of marinara sauce in an oven-proof square casserole (8 or 9 inches) and set aside. The items of each shell with a generous number fill up, placing the doll shells on the plate he sauced. Things are all shells - you might have leftovers, which are delicious on it's own, or you can put them on top of the shells. Top scallops with the remaining 1 cup of sauce and the remaining 1/2 cup of grated mozzarella.
  6. Bake the dish for 30 minutes or until the cheese sauce is cheerful and golden. Remove and let it cool a little before enjoying!

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