Ever wonder who the first person was that decided to carve a pumpkin? And who thought eating that hard gourd was even possible? Lucky for us that person (or persons) were inquisitive as we now reap the benefits.
Since pumpkins are synonymous with Halloween I thought we should carry that theme even further into the kitchen with these adorable, delicious stuffed, decorated peppers.
The couscous choice was merely one made based on our upcoming move (the more pantry items we eat, the less we have to pack and move.) Substitute in rice, quinoa or other grain of your choice. After baking, the slightly wilted pepper mixes with the pumpkin, the chorizo, the creamy goat cheese and the tart dried cranberries for a glorious spooky bite.
I've roasted a lot of pumpkins but only recently heard that you don't have to scoop out the insides before roasting, but rather leave the insides in tact and scoop out after roasting. This made me curious so I did a little experiment by roasting half of the pumpkin cleaned out and half not cleaned out. The results were pretty much the the same, a dreamy creamy roasted pumpkin; though I found I preferred cleaning out the pumpkin first, maybe just for nostalgia sake.
Say Boo at your next dinner with these super fun Fat and Happy stuffed pumpkins!
