Baked Mini Pumpkins Recipes
BAKED MINI PUMPKIN POTS
Provided by Lara Ferroni
Categories Egg Herb Side Bake Sauté Vegetarian Dinner Pumpkin Fall Winter Peanut Free Tree Nut Free Soy Free
Yield Makes 4 mini pots
Number Of Ingredients 9
Steps:
- » Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
- » In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
- » Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
- » Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
- » Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
BAKED MINI PUMPKINS
I wanted to use the little pumpkins they sell to decorate. So I made up this recipe. They tasted sweet though I added no sugar. My family loved them.
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 5
Steps:
- 1. carefully cut the tops off the pumpkins. Clean out the seeds and guts with a spoon.
- 2. Sprinkle a pumpkin with 1/4 teaspoon nutmeg, cinnamon, ginger and allspice. Repeat with the other 3 pumpkins.
- 3. Place pumpkins in a single layer in a baking pan.
- 4. Bake at 350 degrees for 35 minutes.
- 5. Serve immediately.
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