Earthbound Farm, a treasure in the majestical Carmel Valley, is a must for all to experience! Visit their Market & Organic Cafe or take a stroll through the “cut-your own” organic herb garden. There is an array of aromatic herbs, from savory to tea to your culinary classics. As Fall has approached us and the festivities begin, I decided to share with our foodie community my baked Porcelain Doll pumpkin stuffed with pineapple sage & apple stuffing. You can find this specialty pumpkin at Earthbound Farms. You can also try using one of the other varietals of sage, Bergaarten sage, Golden sage & Purple sage. Email Events@EBFarm.com Let Janna Jo Williams the Gardens & Event manager know that Delicious and Simple sent you.

Ingredients:

1 three lb Porcelain Doll Pumpkin
1 medium white onion, diced
3 celery stalks, cut 1/2 inch thick
1 large apple, peeled, cored, cut into 1/2 inch pieces
1 cup pineapple, cut into 1/2 cubes
1/4 lb stale bread, cut in cubes or 1 box William-Sonoma Stuffing
3-4 cups vegetable or chicken stock
1 stick plus 2 tbs unsalted butter, melted
1 tbs olive oil
Salt and fresh ground black pepper
10-12 Earthbound Farm Pineapple Sage
2-3 sprigs Earthbound Farm rosemary; finely chop the leaves & remove stem
1 1/2 tsp ground cinnamon
2 tbs brown sugar

Directions:

Pre-heat oven to 375 degrees
Clean the pumpkin by cutting the lid off and hollowing out the inside, removing seeds and pulp. Cut the meat from the lid and save the top. Cut 1 1/2 cups of meat into small cubes.
In a bowl mix cinnamon, brown sugar and 2 tablespoons melted butter.
Drizzle cooking oil onto oven safe pan, place gutted pumpkin on top of pan and rub the entire inside of pumpkin with the sugar mixture bake for 35 minutes, then set aside.
On the stovetop on medium heat, drizzle olive oil into a large pan; add 2 tablespoons of butter, pumpkin cubes, onions and cook for 5 minutes. Add celery and cook another 5 minutes. Finally add apples and pineapples; season with salt and pepper. Continue to cook until medium soft, then remove from heat.
In a large bowl, mix bread cubes and remainder of butter to 3 cups hot stock, adding more stock if necessary to moisten. Add cooked vegetables and fruit, pineapple sage and rosemary. Mix all together.
Generously fill pumpkin to the top and bake for 45-60 minutes and outside of pumpkin is soft. Cover pumpkin with foil if outside starts to scorch
Add Variety of Earthbound Sage to dress the pumpkin. Let it cool slightly before cutting into pie shape wedges and serve.