Pumpkin Stuffed With Macaroni And Cheese With Sausage

• 2 Sugar pumpkins
• 1 Sea salt and black pepper
• 1 tbsp Olive oil
• 1/2 lb Mild Italian sausage
• 8 oz Elbow macaroni
• 10 oz Fontina, cut into 1/4 in cubes
• 4 oz Gruyere, cut up into 1/4 in cubes
• 6 Scallions, diced
• 2 tsp Chopped fresh rosemary
• 2 tsp Chopped fresh thyme
• 2 tsp Chopped fresh sage
• 2 cup Heavy cream or 1/2 and 1/2
• 1 cup Panko bread crumbs
• 2 tsp Melted butter

1. Preheat oven to 350?F.
2. Cut off tops of pumpkins and gut the seeds and strings as you would prepare a pumpkin for carving.
3. Salt and pepper the insides of pumpkins and put tops back on.
4. Bake pumpkins on a rimmed baking sheet and bake 45 min.
5. Heat olive oil in pan over medium.
6. Crumble sausage meat into chunks and cook until lightly browned.
7. Remove sausage from pan and discard drippings from pan.
8. Set aside.
9. Cook pasta au dente in salted boiling water.
10. Drain and rinse w cool water.
11. Set aside.
12. Mix panko crumbs and melted butter in a small bowl.
13. Set aside.
14. In a bowl, toss together fontina, gruyere, sausage, pasta, scallions, and herbs.
15. When pumpkins are finished baking, pull them out of the oven and fill with Mac and cheese mixture.
16. Pour cream over filling.
17. Place tops back on pumpkins and bake 45 min.
18. Take tops off again and add panko crumbs.
19. Bake another 15-25 min, until top filling looks slightly brown and is set.
20. *If filling bubbles over or pumpkin splits, that's ok just continue cooking.
21. This is why you bake it in a rimmed pan.
22. Allow pumpkins to rest 10 min before serving.
23. Scoop out filling with some pumpkin flesh into bowls or plates to serve, or cut pumpkin into serving pieces.
24. Salt and pepper to taste.
25. Yum!

sugar, salt, olive oil, italian sausage, macaroni, gruyere, scallions, fresh rosemary, thyme, fresh sage, heavy cream, bread crumbs, butter

Taken from cookpad.com/us/recipes/367676-pumpkin-stuffed-with-macaroni-and-cheese-with-sausage (may not work)