Name: Stuffed Mini Pumpkins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: International
Ingredients: 4 mini pumpkins (Jack-be-Little or Munchkins), washed and dried; 1 tablespoon olive oil; 12 mushrooms, chopped; 2 garlic cloves, finely chopped; 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); 1 tablespoon fresh flat leaf parsley, finely chopped (or 1 teaspoon rosemary, thyme, sage); 100 g (4 tbsp) cheese (Emmental, Comté, Parmesan, or Cheddar), grated (keep half for grilling at the end); ¼ teaspoon freshly milled pepper & pinch fleur de sel or Celtic salt

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Looking for a delicious and easy recipe that’s perfect for any occasion? Look no further than these stuffed mini pumpkins! Packed with flavorful ingredients and simple to make, these little pumpkins are sure to impress your guests and satisfy your taste buds.

Why You’ll Love This Recipe?

Great flavors: The combination of mushrooms, garlic, nuts, and cheese creates a savory and satisfying dish.
Quick prep time: With just a few simple steps, you can have these mini pumpkins ready to enjoy in no time.

Perfect for meal prep: These stuffed mini pumpkins can be made ahead of time and reheated for a quick and convenient meal.

Ingredient Notes:

Mini pumpkins (Jack-be-Little or Munchkins): These small pumpkins are perfect for individual servings and add a festive touch to your dish.
Olive oil: Adds a rich and flavorful base for cooking the mushrooms and garlic.

Walnuts (or pre-cooked chestnuts): Provide a crunchy texture and nutty flavor to the stuffing.
Smoked paprika (or bacon rashers): Adds a smoky depth of flavor to the dish.
Crème fraîche (or Greek yogurt): Helps bind the stuffing ingredients together and adds a creamy element.

Fresh flat-leaf parsley (or other herbs): Enhances the overall flavor profile with a fresh and aromatic touch.
Cheese (Emmental, Comté, Parmesan, or Cheddar): Melts beautifully on top of the stuffed pumpkins for a gooey and delicious finish.
Freshly milled pepper & pinch fleur de sel or Celtic salt: Season to taste for the perfect balance of flavors.

Step-by-Step Instructions:

Preheat your oven to 375°F (190°C).
Cut the tops off the mini pumpkins and scoop out the seeds and fibers.
In a skillet, heat the olive oil over medium heat and sauté the mushrooms and garlic until golden brown.

Add the walnuts, smoked paprika, crème fraîche, parsley, and half of the grated cheese to the skillet and stir to combine.
Season the mixture with pepper and salt, then stuff each mini pumpkin with the filling.
Place the stuffed pumpkins on a baking sheet, sprinkle the remaining cheese on top, and bake for 25-30 minutes until the pumpkins are tender and the cheese is melted and golden brown.

Serve hot and enjoy!

Helpful Tips:

To make this dish vegetarian, omit the bacon and use smoked paprika for a smoky flavor.
For a gluten-free option, substitute the walnuts with gluten-free breadcrumbs or cooked quinoa.

Make extra stuffing and use it to fill bell peppers or zucchinis for a different twist on the recipe.

Expert Tips for the Best Results:

Roast the mini pumpkins before stuffing them to enhance their natural sweetness.
Experiment with different cheeses to find your favorite flavor combination.

Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of elegance.

Serving Suggestions:

Pair these stuffed mini pumpkins with a crisp green salad and a glass of white wine for a complete and satisfying meal.

Storage and Reheating Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.

Frequently Asked Questions:

Can I use pumpkin instead of mini pumpkins? Yes, you can use a small pumpkin and adjust the cooking time accordingly.
How can I make this dish dairy-free? Substitute the cheese with a vegan cheese alternative or nutritional yeast.
Can I freeze the stuffed mini pumpkins? It’s best to enjoy them fresh, but you can freeze the stuffing mixture for future use.

Conclusion:

These stuffed mini pumpkins are a delightful and impressive dish that’s perfect for any occasion. Try out this recipe and let us know how it turned out in the comments below. Happy cooking!