STUFFED BABY PUMPKINS
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
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
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
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
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
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
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
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
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
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
Provided by jtrentc
Number Of Ingredients 14
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
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
More about "stuffed small pumpkin recipes"
SAVORY MUSHROOM AND QUINOA STUFFED MINI PUMPKINS - SIMPLE ...
From simpleseasonal.com
4.4/5 (46)Category SidesCuisine AmericanTotal Time 50 mins
- Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.
- After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.
- Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
- Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin. Consider garnishing with a little parsley for added color. Serve immediately.
RECIPE: WILD RICE STUFFED MINI PUMPKINS | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 170 per servingTotal Time 1 hr 10 mins
- Bring to a boil and then simmer until the rice is cooked through and begins to "pop" the grain, 30 to 40 minutes.
STUFFED MINI PUMPKINS - HALF BAKED HARVEST
From halfbakedharvest.com
3.7/5 (72)Calories 510 per servingCategory Appetizer, Main Course, Side Dish
- In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
- Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
- Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING ...
From delish.com
Author Sienna LivermoreEstimated Reading Time 2 mins
STUFFED MINI PUMPKINS - READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main DishCalories 209 per serving
- Preheat oven to 400°F. Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while preparing stuffing.
- Microwave Brussels sprouts according to package directions. Pour out onto cutting board to cool. Thinly slice cooked Brussels sprouts and set aside.
- Melt Earth Balance in a large skillet over medium heat. Pour in onion, carrots and celery and cook until tender, about 10 minutes, stirring occasionally.
- Add mushrooms, Brussels sprouts, beefless ground beef, rice, apricots, and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.
STUFFED MINI PUMPKINS RECIPE BY MADELINE BUIANO
From thedailymeal.com
4.5/5 (2)Category Side DishesCuisine AmericanTotal Time 1 hr 30 mins
APPLE CRISP STUFFED MINI PUMPKIN - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.4/5 (13)Category Breakfast, Coffee Break, DessertCuisine American/EnglishEstimated Reading Time 2 mins
- Mix the apples, lemon juice, flour, sugar, oats and walnuts together. Fill the cavity of the pumpkin, pressing in firmly. Let some of the filling mound over the top.
BAKED STUFFED PUMPKIN RECIPE - STUFFED PUMPKINS WITH MEAT
From countryliving.com
5/5 (1)Servings 4Cuisine AmericanCalories 281 per serving
- Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat.
- Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin.
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
4.8/5 (40)Total Time 2 hrsCategory Entree, Main Course, Side DishCalories 231 per serving
- Toast the walnuts in a skillet over medium heat for two minutes until they smell really nutty and toasted. keep them moving constantly. Remove from heat, pour into a small bowl and set aside.
- Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water instead of the oil and as more as necessary.
EASY STUFFED PUMPKIN {ONE PAN} | ONE POT RECIPES
From onepotrecipes.com
Cuisine AmericanTotal Time 45 minsCategory Main CourseCalories 825 per serving
- Place them on a baking tray and bake at 375 degrees F for 25-30 minutes or until flesh is softened but the pumpkins are still firm. Keep a close eye after 20 mins. Ripe pumpkin tend to bake faster.
STUFFED MINI PUMPKINS WITH CRANBERRY & PECAN RICE (VEGAN ...
From domesticgothess.com
5/5 (2)Category Main CourseCuisine American, VeganTotal Time 1 hr 30 mins
- Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh.
- Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.
- Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.
STUFFED MINI-PUMPKINS WITH WILD RICE AND KALE - TWO SPOONS
From twospoons.ca
5/5 (1)Total Time 1 hrCategory Side DishCalories 432 per serving
STUFFED PUMPKINS RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
STUFFED MINI PUMPKINS - MAD ABOUT MACARONS
From madaboutmacarons.com
Reviews 5Servings 6Cuisine FrenchEstimated Reading Time 4 mins
STUFFED PUMPKIN [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 2 mins
HOMEMADE STUFFED BAKED MINI PUMPKIN RECIPE - THEFOODXP
From thefoodxp.com
Calories 79.2Cholesterol 2.7 mgCarbohydrates 17.8 gProtein 2.3 g
WILD RICE STUFFED MINI PUMPKINS - CROWDED KITCHEN
From crowdedkitchen.com
5/5 (2)Calories 437 per servingCategory Dinner
GOAT'S CHEESE-STUFFED MINI PUMPKINS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 4Total Time 1 hr 10 minsCategory Dinner
STUFFED SHELLS WITH CHORIZO PUMPKIN CREAM SAUCE
From more.ctv.ca
Servings 4-6Total Time 1 hr 15 minsCategory Dinner
SAVORY STUFFED MINI PUMPKINS RECIPE - CLEAN EATING MAG
From cleaneatingmag.com
Servings 8Total Time 1 hr 30 minsCategory Clean AppetizersCalories 210 per serving
STUFFED MINI PUMPKINS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STUFFED MINI PUMPKIN - VENTRAY RECIPES
From recipes.ventray.com
10 BEST VEGETARIAN STUFFED PUMPKIN RECIPES - YUMMLY
From yummly.com
STUFFED SMALL PUMPKIN - RECIPES | COOKS.COM
From cooks.com
STUFFED MINI PUMPKINS RECIPE | KITCHN
From thekitchn.com
STUFFED ROASTED PUMPKIN RECIPE - ALDI
From aldi.com.au
MINI PUMPKIN RECIPE STUFFED - ALL INFORMATION ABOUT ...
From therecipes.info
VEGETARIAN STUFFED PUMPKIN RECIPE - WELL+GOOD
From wellandgood.com
STUFFED PUMPKIN DESSERT RECIPES FOR FESTIVE AND TASTY ...
From deavita.net
10 BEST MEAT STUFFED PUMPKIN RECIPES - YUMMLY
From yummly.com
HOMEMADE STUFFED BAKED MINI PUMPKIN RECIPE - EASY RECIPES
From recipegoulash.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search