When it comes to flavor and texture, not all pumpkins are the same. For cooking, look for small pie pumpkins (aka sugar pumpkins), which have sweet, dense flesh.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Jacob Fox

Recipe Summary

prep:
45 mins
bake:
45 mins at 350°
Servings:
8
Max Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly grease a 3-qt. rectangular baking dish. In a very large skillet heat oil over medium. Add pumpkin, chile pepper, onion, and garlic. Cook and stir 15 to 18 minutes or until squash is just tender and lightly browned. Transfer pumpkin mixture to a large bowl. Add sausage to skillet. Cook and stir until sausage is lightly browned. Drain off fat. Add chorizo to pumpkin mixture; stir to combine.

    Advertisement
  • Arrange potato nuggets in prepared dish. Top with pumpkin mixture and cheese. In a small bowl whisk together eggs, milk, and black pepper. Pour over mixture in dish.

  • Bake, uncovered, 45 to 50 minutes or until set and top is browned. Serve topped with sour cream and cilantro.

Nutrition Facts

454 calories; total fat 27g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 155mg; sodium 996mg; potassium 670mg; carbohydrates 36g; fiber 4g; sugar 5g; protein 19g; trans fatty acid 0g; vitamin a 5556IU; vitamin c 44mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 31mcg; vitamin b12 0mcg; calcium 185mg; iron 3mg.
Advertisement

Reviews

Advertisement