Orangita Pumpkin Pots Recipe: Tasty Edible Pumpkins!
These cute little orangita pumpkins aren’t just for looks, they are a great addition to your next meal as an appetizer or side dish! Add as garnish to a harvest-themed charcuterie board to really impress your guests!
Orangita Pumpkin Pots Recipe:
Orangita pumpkins are available for purchase at the Market Barn during our annual Fall Festival! Grown right here on the farm.
Ingredients
4 mini orangita pumpkins
4 stale slices of a non-sweet bread cubed
4 oz sweet bulk, hot bulk or finely sliced sausage
5 eggs
1 tablespoon fresh sage or dried sage
1 tablespoon fresh parsley or dried parsley
Salt and Pepper to taste
Serve with sour cream
Directions:
Step 1: Preheat oven to 350 degrees
Step 2: Wash the outside of the pumpkins. Then cut off the top and stem.
Step 3: Scoop out all the seeds and stringy components and discard.
Step 4: Cook sausage through
Step 5: Mix stale bread cubes with 1 egg beaten, sage, parsley, salt, pepper and sausage in bowl
Step 6: Fill each pumpkin evenly with mixture. Leaving at least ½” of space to the top of the pumpkin. Bake for 40 minutes or until pumpkin has softened.
Step 7: Press stuffing mixture down and top with 1 cracked egg per pumpkin. Lightly cover the top of the pumpkins with aluminum foil. Turn oven up to 400 degrees and return pumpkins to oven to bake for another 10 minutes or until eggs have set.
Step 8: Top with a dollop of sour cream and enjoy!
Share your photos with us on Instagram and tag us @LibertyRidgeFarm if you try!
This recipe was inspired by Epicurious