Baked Mini Pumpkin Pots

1. 1

   Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.

2. 2

   In a medium skillet over medium-high heat, saute the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.

3. 3

   Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.

4. 4

   Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.

5. 5

   Serve hot, topped with about a teaspoon of creme fraiche and more salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.