Baked Sausage Stuffed Mini Pumpkins

Directions

1. Set your oven to 180°C (Gas mark 4/350°F). Lightly coat a small roasting tin with oil, ensuring it can accommodate all six mini pumpkins.
2. Clean the pumpkins by scrubbing their exteriors under running water, then pat them dry. Cut off the top of each pumpkin like you would with a large jack-o'-lantern, and set the tops aside.
3. Use a spoon to remove the seeds and stringy pulp from the inside, being careful not to scrape away too much of the flesh.
4. Now make the stuffing: peel and finely chop the onion, then place it in a mixing bowl.
5. Take the sausages out of their casings. The easiest method is to slit each sausage lengthwise with a sharp knife tip, then peel the skin away from the meat.
6. Throw away the skins. Add the sausage meat to the bowl with the onion, along with 50g panko breadcrumbs, 1 teaspoon dried sage, and a splash of water. Season with salt and pepper if you like.
7. Stir everything together thoroughly until it's evenly combined.
8. Set the hollow pumpkins into the oiled roasting tin. Spoon the stuffing mixture into each pumpkin, dividing it equally among the six. You should have just enough to fill them, depending on their size.
9. Place the lids back on top of the pumpkins, then transfer the tin to the oven and roast for 30 minutes.
10. After that, take off the lids and set them aside on a plate. Return the pumpkins to the oven for another 10-15 minutes. They're ready when the pumpkin flesh is tender (test by inserting a sharp knife tip into the side) and the stuffing top begins to brown and crisp.
11. For serving, put the lids back on top of each pumpkin.