Stuffed Mini Pumpkins
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
264 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
French
Stuffed Mini Pumpkins
Description
This recipe uses Jack-be-Little mini pumpkins that are microwaved to soften, then cooled before the tops are sliced off and seeds removed to create a stuffing cavity. The filling combines mushrooms sautéed in olive oil with garlic and optional smoked paprika or bacon, then mixed with walnuts or chestnuts, crème fraîche, parsley, and half the grated Emmental cheese.
Filled pumpkins are topped with remaining cheese and baked until the cheese melts and gratinates, providing a golden crust. The texture contrasts the soft pumpkin flesh with the creamy, nutty filling. The dish balances savory and slightly sweet elements with mild cheese melting on top.
These stuffed pumpkins can be served alongside meats or as a standalone vegetarian dish. Fresh herbs scattered on top brighten the presentation and flavor. For vegan adaptations, dairy can be replaced with grains like cooked quinoa and nuts can enhance texture. Including smoked bacon adds a smoky savoriness for non-vegetarian servings.
Ingredients
- 4 mini pumpkin washed and dried, Jack-be-Little variety
- 1 tablespoon olive oil
- 12 mushrooms chopped
- 2 garlic finely chopped, cloves
- 60 g (2½oz) walnuts (or pre-cooked chestnuts)
- ¼ teaspoon smoked paprika (or bacon rashers, chopped)
- 4 tablespoon crème fraîche half fat (or Greek yoghurt)
- 2 tablespoon parsley finely chopped, flat leaf, fresh
- 100 g (4 tbsp) Emmental cheese grated (keep half for grilling at the end, or Comté, Parmesan, or Cheddar
- ¼ teaspoon black pepper or Celtic salt, freshly milled pepper; pinch
- ¼ teaspoon fleur de sel or Celtic salt, freshly milled pepper; pinch
Instructions
- Prick each mini pumpkin with a fork underneath and cook them on plate in the microwave for 4-5 minutes. (If you don't have a microwave, then roast them in the oven for about 10 minutes at 200°C/180°C fan/400°F/gas 6.)
- Set them aside to cool. Meanwhile, in a pan, fry the mushrooms and garlic in a little olive oil (and bacon, if using) for about a couple of minutes or until cooked.
- Slice off the cooled mini pumpkin tops and scoop out the seeds. (Either discard or toast the seeds later with salt.) This leaves a hollow cavity to fill.
- Take the mushroom mixture off the heat, adding all the other ingredients (crème fraîche, walnuts/cooked chestnuts and half the cheese) and stuff the mixture into each mini pumpkin cavity.(At this point, you can set them aside in advance preparation and simply finish them off in the oven before serving.)
- Keeping the tops aside for decoration only, place each stuffed pumpkin in a baking dish. Top with the rest of the grated cheese and place under the grill for 5-10 minutes or until golden brown and toasted.
Notes
- You can prepare the pumpkins in advance by stuffing them and finishing the baking before serving.
- Swapping walnuts with cooked chestnuts or nuts of choice adjusts the texture and flavor.
- For non-vegetarian versions, add chopped smoked bacon to the mushroom mixture.
- Use crème fraîche or Greek yogurt for creaminess; replace for vegan diets with cooked grains and nuts.
- Serve topped with chopped fresh parsley or other herbs for added freshness and color.
User Reviews
Overall Rating
5
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