|nutritional information (per serving)|
|Servings: 8 to 12|
|amount per serving|
|% Daily Value*|
|Saturated Fat 12g||62%|
|dietary fiber 6g||20%|
|Total sugar 15g|
|Vitamin C 18 mg||91%|
|Calcium 288 mg||22%|
|iron 4 mg||20%|
|Potassium 870 mg||19%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Mini pumpkins are the perfect vessel for savory fillings. These stuffed pumpkins make a great side dish, and with sourdough bread, Gruyère cheese, cream, and eggs, they're hearty enough to stand on their own. Apples and optional dried cranberries complement the Gruyère perfectly, along with tender sautéed vegetables and herbs.
The recipe is also versatile. Feel free to add chopped toasted nuts to the mixture to give it a little crunch. If you prefer a non-veggie dish, add a few ounces of diced, sautéed pancetta or bacon or boiled sausage to the filling. Sautéed mushrooms are another excellent choice. Or choose a different filling, like cornbread sausage or this oriental-style filling. Instead of a bread filling, try a rice or quinoa filling. The filling doesn't have to be hearty either. Instead of salt and pepper, season the squashes with cinnamon sugar, bake until tender, then fill them with baked apples or creamy custard. Great soup bowls can also be made from roasted pumpkins.
Mini pumpkins are commercially available from mid-September to November. When stored properly, they have a shelf life of 6 months or more. Look for light-colored, firm squashes that weigh 12 to 16 ounces and are free of damage or soft spots.
Serve stuffed mini pumpkins at a Thanksgiving or Christmas feast, or add them to a special dinner party menu. They are also an excellent choice for brunch or New Year's Day dinner.
Also Read Butternut squash gnocchi recipe
If you're looking for a delicious vegetarian Thanksgiving dinner, this is it! These stuffed pumpkins are packed with flavor and have a warm and cozy feel. You can also make these a day in advance and they will still taste amazing.” –Bahareh Niati
- 1 loaf Sour Dough Breadabout 1 pound
- 8 to 12 miniature pumpkins
- 2 teaspoon olive oil
- 1 1/2 teaspoon diamond kosher saltmore to season the pumpkins as needed
- 1/2 teaspoon freshly ground black peppermore to season the pumpkins as needed
- 3 ounces (6 tablespoons) unsalted butter
- 1 1/2 cups rolled Onion
- 1 Cup rolled celery
- 2 Middle cake appleslike Granny Smith, peeled and diced
- 3 cloves Garlicchopped
- 1/4 Cup roughly chopped fresh sage
- 2 tablespoon roughly chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh rosemary
- 1 Cup whipped cream
- 1 1/2 cups vegetable brothmore as needed
- 3 large eggsbeaten
- 8th ounces Gruyere cheesegrated
- 1 Cup dried cranberriesOptional
- Gather the ingredients. Place a rack in the center of the oven and heat to 250 F.
- Cut or tear the bread into small pieces, then spread them out on a large rimmed baking sheet.
- Bake the bread for 25 to 30 minutes until dry. Place the bread pieces in a large bowl and set aside.
- Increase oven temperature to 400 F. Wipe out and line baking sheet with foil.
- Cut off about 1/3 of the top of the pumpkins; Scoop out the seeds and loose fibers.
- Lightly brush the insides of the squashes and the tops with olive oil and sprinkle generously with salt and pepper.
- Place the lids back on the squashes, place them on the baking sheet and bake until slightly tender, 20 to 25 minutes. Transfer the pan to a rack and set aside.
- Melt the butter in a large skillet over medium heat.
- When the butter is sizzling, add the onions, celery, and apples to the pan and sauté until onions are translucent and apple is just tender, 6 to 8 minutes.
- Add the garlic, sage, thyme and rosemary and continue to cook for 2 minutes.
- Transfer the vegetable mixture from the pan to the bowl with the dried bread.
- Add cream and broth to dried bread mixture; Stir to mix, adding more broth as needed to moisten the liquid. Add 1 1/2 teaspoons salt and 1/2 teaspoon pepper; taste and season as needed.
- Add the beaten egg and mix until well combined.
- Fold in the cheese and dried cranberries (if using).
- Pile about 1 cup of the filling into each mini squash.
- Place the lids on the mini pumpkins, place back in the oven and reduce the oven temperature to 375 F. Continue cooking until the internal temperature of the filling reaches at least 160 F, 30 to 40 minutes.
- If you have more filling, place in a small buttered casserole dish and bake with the stuffed squashes.
- From mid-September to November, keep an eye out for mini pumpkins in stores. When stored properly, a fresh mini squash can last up to 6 months.
- Store whole mini pumpkins in a cool, dark place (50 to 60 F).
- Add some crunch to the filling with 1/2 to 3/4 cup chopped toasted pecans or walnuts.
- To make non-veggie stuffed mini squash, add 3 to 4 ounces of diced, sautéed pancetta or bacon to the stuffing mixture, or add 8 ounces of browned sausage.
- Raisins can also be used instead of dried cranberries.
- Mini pumpkins don't have to be orange – combine them with a selection of orange, white and variegated varieties.
How to store it
- Refrigerate leftover mini pumpkins in an airtight container; Reheat and consume within 3 days.
- To reheat a stuffed squash, place it in a casserole dish with a few tablespoons of water. Reheat in a preheated 350 F oven until the internal temperature reaches at least 160 F, 25 to 30 minutes.
For quick preparation on serving day, bake the bread and chop the veggies and herbs the day before. Store the dried bread in a covered container or bag at room temperature and refrigerate the vegetables and herbs until cooked.