Potato Stuffed Pumpkins

It's been a rough couple of weeks, it seems like if something can have a snag in it, it will. I've been trying to keep a positive mindset and just accept the reality at hand but sometimes it's just easier to stress eat and watch shows that borderline soap operas so that you have someone to share your melodramas with. The moral of these past few weeks is that being an adult is hard. I just want to curl up in a fort, watch my nerd movies and maybe read a book from my childhood. Alas, no matter how hard you try to avoid it sometimes you just got to take life by the horns and do what you can to wrangle it in. Starting with dinner. No matter what, at least I have great food to cook and share.

Ingredients:

• 4 small round pumpkins
• 5-6 small russet potatoes, washed and cut into cubes
• 4-5 leaves of fresh sage, chopped finely
• 3 shallots chopped 
• 1/2 tsp curry powder
• 1 lb ground turkey (optional)
• 1 tbsp butter
• olive oil
• salt and pepper

One of my favorite bands of all time is The Band, I believe Levon Helm to be one of the greatest singer songwriters to have walked this great planet. Even in his old age he was still making beautiful music, his album Dirt Farmer is a beautiful folk album featuring his daughter on backing vocals. It's one to listen to folks:

Directions:

1. Preheat your oven to 350 degrees.
2. Cut a cap off of each pumpkin, then remove seeds and stringy bits.
3. Next drizzle olive oil in each, place on a cookie sheet and bake for 20 minutes.
4. In a large skillet, start frying your shallots in the butter. Once soft add curry powder and mix well. 
5. Then you will add your sage and potatoes and cook until the potatoes are easy to pierce with a fork. Add salt and pepper to taste.
6. If you are adding meat, cook in a separate skillet then add to your potato mixture.
7. When pumpkins are done, place the stuffing in each pumpkin, put the top of each pumpkin back on and bake for another 15-20 minutes.

Happy Eatings Everyone! Here's to things turning around!