From Our Home to Yours
By "Sunshine" Shelly Monahan-Cain

Hello Dear Family and Friends.

During this wonderful time with all the leaves turning brilliant colors and Thanksgiving and Christmas just around the corner, we want to share with you a FUN family project! All the veggies are pretty much out of the garden now with the colder weather and this recipe is a great way to serve them as your holiday centerpiece! You can make it for Halloween, Thanksgiving, or Christmas.

It’s time to Stuff The Pumpkin!!

Choose a medium sized pumpkin and cut a lid into it. Clean the pumpkin out inside. I use salt, celery salt, pepper, ground sage, ground parsley, granulated onion and garlic as my spices but honestly, you can use anything you prefer! Cut up whatever veggies you like. We use potatoes, onion, carrots, brussell sprouts, broccoli, literally whatever you’d like! Layer the cut up veggies and seasonings along with pats of butter. The idea is the seasonings and the butter filter through as the stuffed pumpkin cooks. Make sure you cut the veggies into smaller pieces so they cook through.

We usually cook it, with the pumpkin lid on, at 375º degrees in the oven for 2-1/2 to 3 hours. You’ll know it’s done when the veggies are soft and the outside of the pumpkin is soft as well. Use a ladle to scoop the veggies out like a soup bowl! When all the veggies are out you then cut the pumpkin into slices and serve that also.

You can also decorate the outside of the pumpkin to set on the table as a centerpiece type of thing if you’d like. We have actually carved a design into the pumpkin itself before cooking, but be VERY careful not to break the skin of the pumpkin all the way through, as if you do, the juices might leak out while cooking!!!

Thank you so much for your love and support. We are truly blessed and thankful for YOU.

Have an incredible November!