Stuffed Small Pumpkin Recipes

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STUFFED BABY PUMPKINS



Stuffed Baby Pumpkins image

Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois. She likes to serve white baby pumpkins stuffed with spinach and cheese. Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary. But they make a dramatic side dish that can be stuffed with any manner of fillings that complement the layer of soft, cooked pumpkin that clings to the skin. This recipe uses Gruyère and kale, with pine nuts for texture and red pepper flakes for heat. The hardest part is carving off the pumpkin tops and cleaning out the tiny seeds. Bake for an hour, then test; it is hard to predict how much time each pumpkin takes to become tender when pierced with a fork.

Provided by Kim Severson

Categories     stuffing and dressing, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

6 mini-pumpkins, preferably the white variety
1/4 teaspoon salt and 1/8 teaspoon ground black pepper, plus more to prepare the shells
2 tablespoons butter
2 scallions (about 1/3 cup), chopped
1 large garlic clove, finely chopped
4 cups baby kale or stemmed and roughly chopped lacinato kale (about 4 ounces)
1 teaspoon fresh lemon juice
1/2 cup white bread crumbs, lightly toasted
2/3 cups shredded Gruyère cheese
1/4 cup pine nuts, toasted
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 cup heavy cream
1 tablespoon olive oil

Steps:

  • Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.
  • Melt the butter in a sauté pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and sauté for another minute or so, until fragrant. Add the kale and cook until it just wilts, about 3 or 4 minutes. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, nutmeg, red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black peppers. Mix well, then stir in the cream.
  • Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.
  • Bake for 1 hour, watching to make sure the tops don't brown too much. Test the pumpkins by piercing with a fork. If the skin doesn't pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams

STUFFED PUMPKIN



Stuffed pumpkin image

Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 13

1 medium-sized pumpkin or round squash (about 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chilli flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
pomegranate seeds, to serve

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.

Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

STUFFED PUMPKIN DINNER



Stuffed Pumpkin Dinner image

This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

1 large pumpkin (5-1/2 to 6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup finely chopped fully cooked ham
2 eggs, beaten
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cider vinegar

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.

Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

STUFFED PUMPKIN II



Stuffed Pumpkin II image

This is really a pretty presentation. I have had many compliments, and it's very easy. Simply hollow out a pumpkin and fill it with your favorite stuffing.

Provided by Karen

Categories     Side Dish     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 2

1 medium sugar pumpkin
1 (6 ounce) package dry bread stuffing mix

Steps:

  • Cut a hole in the top of the pumpkin and remove the seeds and pulp.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare stuffing according to directions. Stuff the pumpkin.
  • Bake in the preheated oven 1 hour, or until tender.

Nutrition Facts : Calories 133.7 calories, Carbohydrate 29.1 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.3 g, Sodium 339.9 mg, Sugar 4.5 g

STUFFED PUMPKIN I



Stuffed Pumpkin I image

This is a beautiful dish to serve as a centerpiece to your holiday celebration. A whole pumpkin is stuffed with a savory meat mixture. The recipe calls for venison, but ground beef may be substituted.

Provided by ONEMINA

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 8

Number Of Ingredients 10

1 cup wild rice
1 medium sugar pumpkin
2 teaspoons salt
½ teaspoon dry mustard
2 tablespoons bacon grease
1 pound ground venison
1 onion, chopped
3 eggs, beaten
1 teaspoon dried sage
½ teaspoon ground black pepper

Steps:

  • In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
  • Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
  • Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.

Nutrition Facts : Calories 225 calories, Carbohydrate 29.5 g, Cholesterol 117.9 mg, Fat 3.7 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 1.3 g, Sodium 640.5 mg, Sugar 3.9 g

BAKED SAVORY RICE STUFFED PUMPKIN



Baked Savory Rice Stuffed Pumpkin image

Provided by jtrentc

Number Of Ingredients 14

1 3 pound pie pumpkin
1 tablespoon olive oil
2 teaspoons kosher salt
pinch of nutmeg
2 tablespoons unsalted butter
1 cup bacon (cut into 1 inch pieces)
1 shallot (diced)
5 sprigs fresh thyme
1/2 teaspoon red pepper flakes
1 cup arborio rice
1 cup unsalted chicken stock
1/4 cup cream
1/4 cup water
1 cup gruyere

Steps:

  • Heat the oven to 400 degrees.
  • Slice the top off of the pumpkin. Remove the seeds and any excess pulp.
  • Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.
  • Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened.
  • Add the arborio rice and cook for 2-3 minutes. Stir frequently to prevent burning.
  • Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed.
  • Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter.
  • Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.
  • Remove from the oven and spoon out the rice with the pumpkin.

THANKSGIVING STUFFED ROAST PUMPKINS RECIPE



Thanksgiving Stuffed Roast Pumpkins Recipe image

Move over, tofurkey: These stuffed roast pumpkins give vegetarians a main course worthy of a place at the Thanksgiving table.

Provided by Sasha Marx

Categories     Entree     Mains

Time 2h

Yield 8

Number Of Ingredients 34

For the Roasted Pumpkins and Squash:
4 small sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g)
1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
For the Mushroom and Kale Filling:
2 tablespoons (30ml) extra-virgin olive oil
1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
Kosher salt and freshly ground black pepper
8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
4 tablespoons (60g) unsalted butter, cut into 4 pieces
2 medium shallots, finely minced (about 1/2 cup; 80g)
1 medium garlic clove, minced
2 tablespoons chopped fresh thyme leaves
1/4 cup (60ml) sherry
1 tablespoon (15ml) sherry vinegar
For the Spiced Cream:
2 cups (475ml) heavy cream
1 cup (240ml) whole milk
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Kosher salt and freshly ground black pepper
For the Glaze (optional):
2 tablespoons (40g) red miso paste
2 tablespoons (30ml) honey
1 tablespoon (15ml) water
To Finish:
10 ounces (285g) high-quality rustic bread, cut into 3/4-inch dice and toasted until dry
3/4 cup (120g) pepitas (shelled pumpkin seeds), toasted
3/4 cup (90g) pecans, toasted and roughly chopped
8 ounces (225g) shredded Gruyère cheese

Steps:

  • Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
  • Make the Glaze (Optional): Whisk ingredients together in a small bowl and set aside.

Nutrition Facts : Calories 852 kcal, Carbohydrate 56 g, Cholesterol 116 mg, Fiber 10 g, Protein 26 g, SaturatedFat 27 g, Sodium 1161 mg, Sugar 18 g, Fat 63 g, ServingSize Makes 4 stuffed pumpkins, serving 8, UnsaturatedFat 0 g

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From wellandgood.com


STUFFED PUMPKIN DESSERT RECIPES FOR FESTIVE AND TASTY ...
2021-03-05 Directions: Preheat oven to 325F/160C. Heat the heavy cream, milk, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat to a low simmer. Remove from heat and cool slightly. In a medium bowl …
From deavita.net


10 BEST MEAT STUFFED PUMPKIN RECIPES - YUMMLY
2022-02-21 Roast Stuffed Pumpkin Inhabited Kitchen. lentils, small onion, breakfast sausage, pepper, pie pumpkin and 3 more. Stuffed Chicken Breasts. On dine chez Nanou. dried apricots, cooking oil, ricotta cheese, softened butter and 15 more.
From yummly.com


HOMEMADE STUFFED BAKED MINI PUMPKIN RECIPE - EASY RECIPES
Stuffed Pumpkin A Day in the Life on the Farm. Using a sharp serrated knife, slice tops off mini pumpkins; scoop out seeds and place pumpkins on a baking sheet. Rub inside flesh with 1 to 2 tablespoons of the olive oil, then sprinkle with salt, pepper and a pinch of nutmeg.
From recipegoulash.com


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