Stuffed Mini Pumpkins
Delicious and adorable, stuffed mini pumpkins are the ultimate autumn dish. Easily prepared and visually appealing, they make for a cozy dinner treat or festive table centerpiece.
Ingredients
For the mini pumpkins
- 4 mini pumpkins, preferably Jack Be Little or Baby Boo Look for those labeled as edible or culinary.
- 1 tablespoon olive oil For drizzling on the stuffed pumpkins.
- to taste salt and pepper For seasoning.
For the stuffing
- 1 cup wild rice, cooked This can be a base; other fillings can be used.
- 1/2 cup sautéed onions Add flavor to the filling.
- 1/2 cup mushrooms, diced and sautéed Can be any type of mushrooms.
- 1 tablespoon fresh herbs, chopped (e.g., thyme, rosemary) For added flavor in the stuffing.
Instructions
Preparation
- Wash the mini pumpkins and cut off the tops carefully.
- Scoop out the seeds and stringy bits to create space for the filling.
- Mix the cooked wild rice, sautéed onions, mushrooms, and herbs in a bowl.
Stuffing
- Fill each pumpkin with the rice mixture until they are stuffed to the brim.
- Drizzle olive oil over each stuffed pumpkin and season with salt and pepper.
Baking
- Put the tops back on the pumpkins and wrap them with foil to prevent drying out.
- Bake in an oven preheated to 375°F for 25-35 minutes.
- Check if the pumpkins are done by poking a fork into the side; if it goes through easily, they are ready.
Notes
Save the pumpkin tops to use as cute lids when serving. Stuffed mini pumpkins can be prepped a day or two in advance, but do not stuff them too far ahead to avoid sogginess. Leftovers are good for up to two days in the fridge.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 1g
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