Parrano Stuffed Pumpkin
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It’s that time of year when you step outside and hear the rustling of loose leafs dancing in the wind, you feel the cold chill of 40ºF weather seeping into your bones, and you see locally picked apples and pumpkins beginning to appear everywhere. It’s one of our favorite holidays here at Parrano because we are constantly thinking of new recipes and entertaining tips for friends and family to enjoy around the Thanksgiving holiday.

This year, our team was inspired by pumpkins. There seemed to be an abundance of them everywhere we went and it just made sense to curate a recipe based on something that was so intimately associated with Thanksgiving itself. So, without further or due, we present to you – the “Parrano Stuffed Pumpkin”!

Served as an appetizer or as a side dish, the Parrano Stuffed Pumpkin is sure to be the talk of the party. In a world where stuffing meets fondue…you seriously cannot go wrong. Guests will be oooing and ahhing at the beer infused bread pieces carefully sprinkled with rubbed sage and sweet sausage fat. Trust us…everyone will want seconds, so you may just want to make two.

-Happy Thanksgiving from your friends at Parrano Cheese-


Parrano Stuffed Pumpkin300 edited_opt

Part fondue, part stuffing. It’s the perfect side dish for Thanksgiving or the champion status appetizer for game day!

Serves 6-8


5 lb sugar pumpkin, seeded & cleaned

1 small loaf sourdough bread

3 Tbsp Olive Oil

1 Tbsp powdered sage

kosher salt to taste

1 lb sweet italian sausage

1/4 cup shallots, diced

4 garlic cloves, minced

12 oz Wheat Beer

3/4 lb Parrano cheese, shredded

2 Tbsp flour

1.5 Tbsp dijon mustard

2/3 cup light cream



  1. Preheat oven to 400°F
  2. Place pumpkin on foil lined baking sheet. Set aside.
  3. Cube sourdough and arrange on baking sheet (approx 4 cups). Drizzle with olive oil.

    Sprinkle with sage and salt. Toss to coat. Bake until golden. Put in separate bowl.

  1. In saucepan, brown sausage over medium heat. Once browned, remove with slotted spoon and

    mix in with bread cubes.

  1. Cook shallots and garlic in reserved sausage fat, five minutes. Once cooked, mix in with bread mixture.
  2. Heat saucepan to medium heat. Pour in wheat beer and bring to simmer. Add ¾ cheese, flour, mustard and salt. Stir until slightly thick, add cream. Stir to combine.
  3. Pour sauce over bread mixture, stir well. Place mixture into pumpkin, cover with foil and bake for 50 minutes. After 50 minutes, remove foil and put remaining cheese on top, cook for 10 minutes.



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