Stuffed Pumpkin


Prep Time: 1 Minute  |  Cook Time: 1 Minute


5-6 lb pumpkin, scrubbed
2 -3 tbsp extra virgin olive oil
2 sweet Italian sausage
2 hot Italian sausage
2 onions, chopped
4 -5 cloves chopped garlic
1 lb roughly chopped mushrooms (cremini, brown Italian, mini portobellos, or a blend)
4 -6 cups cooked rice
1 tsp dried thyme
1/8 tsp rubbed sage
1/8 tsp ground chipotle ( see instructions)
1 cup grated parmesan, romano, asiago or a blend
2 eggs, slightly beaten
1 cup chopped fresh Italian parsley
3 tbsp pure maple syrup
Kosher salt
Fresh ground pepper


Set-up Joe for smoking
Wash and stem jalapeno peppers
Smoke peppers for 12 to 14 hours at 200?
When cool, remove seeds and grind into a powder
Important to avoid breathing in powder when grinding or you will be very sorry! I suggest foregoing your ego and wear a mask.
Set up Joe for indirect heat and bring to to 475?
Open a hole in pumpkin, remove seeds and the stringy stuff leaving the flesh
Season inside of pumpkin with salt and pepper
Bake pumpkin for 30 minutes, then remove and set aside
Reduce heat to 375?
Saute onions in olive oil until soft and do not brown
Add garlic and continue sauteing until fragrant and do not let garlic brown
Remove casings from sausages and add to onions then break up into smaller pieces and cook until almost all pink is gone
Add mushrooms and continue cooking until sausage is lightly browned
Add rice, cheese, thyme and sage. Fold until rice is well coated
Season with salt and pepper
Remove from heat
Add parley to eggs and stir into rice/sausage mixture with maple syrup and do not allow eggs to cook
When well blended, fill pumpkin with stuffing