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.

Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary test

45 mins
45 mins
1 hr 30 mins


Ingredient Checklist


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.

  • 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; fat 27g; cholesterol 155mg; saturated fat 8g; carbohydrates 36g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 19g; vitamin a 5556.3IU; vitamin c 44.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 31.1mcg; vitamin b12 0.4mcg; sodium 996mg; potassium 670mg; calcium 185mg; iron 2.8mg.