Looking for something to do with those adorable mini-pumpkins other than use them as decoration?
How about you eat them?!
Based off a vegetarian recipe I found, I made a delicious dish that’s great for fall dinners with friends.
Here’s what I did:
(FYI – This took me about 45 minutes to prepare, plus we had to wait an hour for it to cook… Make sure you have time!)
- 4 mini pumpkin
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 package of white mushrooms (it ended up being a little over 3 cups)
- 3 clove garlic, minced
- ½ package baby Spinach leaves (next time I’ll add more though – add according to your preference)
- 4 chipolata sausages
- 1 demi-baguette, cubed
- 1/2 cup milk
1. Preheat oven to 350ºF (175ºC)
2. Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds for roasting!). Rub salt and pepper on the inside of the pumpkins.
3. Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook for about 5 minutes with the pan covered until the mushrooms are browned. Stir in the spinach and continue to cook until it wilts. Remove from heat and season with salt and pepper to taste.
4. Transfer the veggie mixture to a large bowl. The mushrooms lose some water during cooking – I kept this to add extra taste.
5. Cook the chipolata sausages on medium heat until they’re browned on all sides (usually between 5-10 minutes)
6. Remove sausages from heat and once they’re cool enough, put them on a cutting board and cut them into small slices.
7. Add the bread, sausages slices, and milk to the veggie mix and stir until combined. Divide the filling into the pumpkins, then place the top back onto them. Put the pumpkins on a baking sheet or baking dish that’s been sprayed with oil or lined with parchment paper.
8. Bake the pumpkins for about an hour, then remove the tops and bake for 10-20 minutes more, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace caps and serve.
Note : If you have extra filling, you can butter an oven-safe pan and cook the stuffing for about 20 minutes. It’s great to serve on the side!