1/4 pound smoked Gouda, shredded
1 apple, chopped to a small dice
1/2 chopped parsley minced
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup cream
8 small whole pumpkins (2-3 pounds apiece)
Preheat the oven to 375°. In a pan over medium heat add the sausage and cook (breaking it up into small pieces as you go) until browned. Transfer the sausage to a bowl, keeping the rendered fat in the pan, and add to it the onion. When the onion starts to become soft add the garlic. Cook the mixture for five minutes or until the garlic is soft and transfer to a bowl to cool. In a large mixing bowl add the cheese, bread, apple, parsley, salt, pepper, sausage and onion mixture. Pour the cream over everything and mix thoroughly to combine. Cut the tops off of the pumpkins and scoop out the seeds and innards. Stuff the pumpkins with the sausage mixture making sure not to pack it too tightly. Place the lids back onto the pumpkins, place on a sheet pan and put into the hot oven. Bake for one hour. Pull the pumpkins out of the oven and let them cool for at least ten minutes before serving.
Tip: To make sure you line up the lids correctly before baking use this simple trick. Before cutting the top off of the pumpkin, make a small slice where you will make your cut then take a vegetable peeler and peel the skin in a small strip starting above the slice and ending below the slice. Then proceed with cutting. When placing the lid back on just align the peeled areas.