Cheesystuffedpumpkin Recipes

CHEESE-STUFFED PUMPKIN SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
• Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
• Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
• Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
• Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
• Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

STUFFED PUMPKIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
• Bake in the preheated oven until flesh is tender, about 50 minutes.
• Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
• Bake in the oven until filling is cooked through, about 10 minutes more.

CHEESY STUFFED PUMPKIN

Steps:

• Add the cream cheese and sugar to a bowl. Mix them until even using a hand mixer. Add the chocolate liqueur in the process.
• Add the pumpkin puree and mix until even. Add the whipped cream and do the same.
• Transfer the creamy mixture to a piping bag. Scoop the pulp out from the pumpkin and fill it with the cream.
• You can serve it as is or you can garnish it according to your imagination!

STUFFED PUMPKIN

Steps:

• Preheat oven to 350 degrees F.
• Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
• Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion.
• Increase oven temperature to 375 degrees.
• Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.

CHEESY PUMPKIN PUFFS

Steps:

• Start by making the filling: Heat the olive oil in a large skillet over medium-high heat, then add the red onion and cook until almost tender and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala and a pinch of salt and continue to cook until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely.
• Stir the Swiss, American and cheddar cheeses into the pumpkin mixture; season with salt.
• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface. Cut out 24 pumpkins with a 4-inch cutter; arrange half on the prepared baking sheet. If desired, cut out jack-o?-lantern faces from the remaining pumpkins using a paring knife. Heap 2 tablespoons of the filling in the center of each pumpkin on the baking sheet and brush the egg wash around the edges of each. Put the remaining puff pastry pumpkins on top. Seal the edges with a fork, then brush with more egg wash. Bake until golden and puffed, 20 to 25 minutes.

ROASTED STUFFED PUMPKIN

Steps:

• Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
• In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
• When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
• Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.

STUFFED PUMPKIN DINNER

Steps:

• Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

STUFFED PUMPKIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
• Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
• Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
• Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

CHEESE PUMPKINS

Steps:

• Line plate or tray with waxed paper or plastic wrap.
• Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
• Refrigerate for 15 minutes on prepared plate.
• With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
• Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
• Store in refrigerator until ready to use.

STUFFED PUMPKIN

Steps:

• Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins.
• Heat 3 tablespoons olive oil in a large saute pan over medium high until shimmering. Saute chestnuts, stirring occasionally, until they begin to brown. With a slotted spoon, transfer chestnuts to a plate. Add both mushrooms to skillet and saute, stirring occasionally, until mushrooms release their juices and begin to turn golden, about 15 minutes. Transfer to a large bowl and season with salt. Add bread cubes, and toss to mix.
• Heat 3 tablespoons olive oil in same pan over medium high. Add carrots, onions, celery, sweet potato, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add stock and simmer until vegetables are tender, about 5 minutes. Transfer contents of pan to bread mixture along with the chestnuts. Add apples, herbs, and another 3 tablespoons olive oil. Toss well and season stuffing with salt and pepper, then mix in the eggs.
• Preheat oven to 375 degrees. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with remaining 1 tablespoon olive oil and season with salt and pepper. Spoon stuffing into pumpkin and replace top. Bake stuffed pumpkin on a rimmed baking sheet until pumpkin is tender when pierced with a skewer, 1 1/2 to 2 hours. (Do not overcook pumpkin or the side may split.) To serve, remove top and scoop out stuffing and some pumpkin flesh with a large spoon.