Stuffed pumpkin with wild rice and sausage

Ingredients:

Pumpkin

• 2 small butternut squash
• 2 cups boiled wild rice
• 1 cup bocconcini or regular mozzarella, cut into bite-sized pieces
• 1/4 cup chopped golden raisins
• 1/4 cup chopped walnuts

Sausage

• 2 tbsp. l. olive oil
• 0.5 cup chopped red onion
• 2 raw hot Italian sausages, casings removed
• 1 tbsp yellow curry powder (not hot)
• 4-6 sprigs of fresh thyme, leaves picked and chopped
• Chopped fresh cilantro, for serving
• Olive oil to drizzle

Preparation:

1. Pumpkin:
   
   Prick the pumpkin all over with a fork. Place on a plate and microwave, turning once, until tender, 10-15 minutes. Let cool until handleable.
2. Remove the stem, then cut the pumpkin in half lengthwise and use a spoon to scoop out the flesh into a large bowl. You should be left with pumpkin "boats" with walls about 0.5 cm thick. To make the pumpkin halves stand upright, trim a small slice off the bottom of each. Place them on a baking sheet, flesh side up.
3. Add rice, bocconcini, raisins, walnuts, a pinch of salt and a few turns of the black pepper grinder to the bowl with the pumpkin pulp and mix well.
4. Sausage:
   
   In a large skillet, heat the olive oil and add the onion, sausage, curry powder, thyme, and salt and pepper to taste. Cook over medium-high heat, breaking up the sausage into small pieces, until cooked through, 5-10 minutes. Add to the bowl with the pumpkin and toss.
5. Preheat oven to 350°F (175°C). Fill the pumpkin halves with the filling and bake until the cheese is melted and the tops are golden brown, about 15 minutes. Sprinkle with cilantro, drizzle with olive oil, and serve warm.