Pumpkins are not just for pies and trick-or-treating! As this recipe shows, these seasonal gourds can be filled with fabulous fall flavors, such as apples, sage, turkey, and cranberries, to make a modern cornucopia feast!

Serves 4

Instructions:

1. Preheat oven to 400°F.
2. Prep pumpkins by cutting off the tops and scooping out the seeds. Set aside.
3. In a large bowl, combine cooked rice, cranberries, shallots, garlic, celery, apples, turkey, poultry seasoning, salt, and pepitas. Stuff mixture into pumpkins, dab with butter, and cover with the pumpkin tops.
4. Roast pumpkins for 35–40 minutes or until tender. Let rest for 5 minutes, cut in half, garnish with fresh sage, and serve.