Delicious Stuffed Mini Pumpkins Recipe for a Cozy Autumn Feast

The aroma of roasted mini pumpkins fills the kitchen, inviting you to indulge in this delightful autumn dish. Stuffed Mini Pumpkins are not only visually stunning but also bursting with flavors that cozy up the soul and warm the heart.

Picture this: a cool fall evening, leaves crunching underfoot, and a comforting meal waiting at home. As you slice open these vibrant little gourds and reveal their flavorful contents, you’ll feel like a true kitchen magician with minimal fuss. They’re perfect for festive gatherings, cozy dinners, or a whimsical weeknight treat that brings smiles to everyone’s faces.

Ingredients for Stuffed Mini Pumpkins

Here’s what you’ll need to make this delicious Stuffed Mini Pumpkins:

4 mini pumpkins – Choose Jack-be-Little or Munchkin pumpkins for their perfect size and sweetness. They’re the stars of this dish!

1 tablespoon olive oil – A drizzle that helps sauté the vegetables to perfection, bringing out their flavors and enhancing the overall dish.

12 mushrooms – Chopped, they add earthy goodness and a delightful texture to your stuffing. Any variety will work.

2 garlic cloves – Finely chopped, they infuse the filling with a fragrant aroma and savory punch.

60 g (2½oz) walnuts – Add crunch and nuttiness, complementing the other ingredients beautifully. Feel free to substitute with pre-cooked chestnuts for a sweeter taste.

¼ teaspoon smoked paprika – Imparts a smoky depth, elevating your stuffing. If you’re feeling adventurous, bacon rashers can add a delicious meaty touch.

4 tablespoons crème fraîche – This luscious creaminess binds everything together and adds a delightful richness. Greek yogurt is a great alternative if you prefer.

1 tablespoon fresh flat-leaf parsley – Finely chopped, it brings a fresh herbal note that brightens up the filling. Substitute with rosemary, thyme, or sage to suit your taste.

100 g (4 tbsp) cheese – Grated cheese adds melty goodness on top, enhancing the flavor. Emmental, Comté, Parmesan, or Cheddar work wonderfully.

¼ teaspoon freshly milled pepper – Adds a hint of heat, elevating all the flavors while a pinch of fleur de sel or Celtic salt enhances the overall taste profile.

How to Make Stuffed Mini Pumpkins

Follow these simple steps to prepare this delicious Stuffed Mini Pumpkins:

Step 1: Pre-cook the Pumpkins
Prick each mini pumpkin with a fork underneath to prevent them from bursting. Cook them for 4-5 minutes in the microwave on a plate, or roast them in the oven at 200°C (400°F) for about 10 minutes until just tender.

Step 2: Sauté the Vegetables
Set the pumpkins aside to cool after cooking. In a pan, heat some olive oil and sauté the chopped mushrooms and finely chopped garlic for a couple of minutes over medium heat until they’re cooked and aromatic. If adding bacon, toss it in here too for some extra flavor!

Step 3: Prepare the Pumpkins
Once the mini pumpkins are cool, slice off the tops to create a little lid and carefully scoop out the seeds, keeping the tender flesh. This step allows you to create a hollow cavity ready to be filled with deliciousness.

Step 4: Mix the Filling
Remove the sautéed mushroom mixture from the heat. In a bowl, combine it with crème fraîche, chopped walnuts (or chestnuts), half of your grated cheese, chopped parsley, pepper, and a pinch of salt. Mix until well combined, creating your stuffing mixture.

Step 5: Stuff the Pumpkins
Generously fill each mini pumpkin cavity with your delicious stuffing until it’s heaping. Don’t forget to keep the tops aside for decorative purposes!

Step 6: Bake to Perfection
Arrange the stuffed pumpkins in a baking dish. Sprinkle the remaining cheese on top and slide them under the grill for 5-10 minutes or until golden brown and bubbling. This final touch gives your pumpkins that irresistible melted cheesy goodness that everyone loves.

Serve these beautiful Stuffed Mini Pumpkins on a platter, garnished with fresh herbs and the tops, for a stunning presentation. Their vibrant colors and delicious aroma will soon make them the star of any gathering. Enjoy their flavors as they warm your heart and your home!

Perfecting Stuffed Mini Pumpkins Cooking Process

Start by microwaving or roasting the mini pumpkins until soft, then sauté your mushrooms and garlic. Combine these with the remaining filling ingredients, stuff the pumpkins, and top with cheese before broiling for a crispy finish. This sequence ensures each element shines beautifully.

Add Your Touch to Stuffed Mini Pumpkins

Feel free to mix it up! Swap walnuts for pecans or omit them altogether. Experiment with different herbs like thyme or rosemary and try swapping crème fraîche for cream cheese for a different flavor profile.

Storing & Reheating Stuffed Mini Pumpkins

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, ensuring the cheese gets toasty again for that delightful crunch.

Sharing this recipe reminds me of the first dinner party I hosted. Everyone was wowed by these gorgeous little pumpkins, asking if they could take some home. The joy on their faces made the effort of cooking totally worth it.

FAQs About Stuffed Mini Pumpkins

What is Stuffed Mini Pumpkins?

Stuffed Mini Pumpkins are delightful little culinary gems that combine the sweetness of mini pumpkins with a hearty and savory filling. Typically made with mushrooms, walnuts, cheese, and flavorful herbs, they embody the essence of autumn cuisine. This dish not only serves as an impressive centerpiece for your table but also offers a comforting burst of seasonal flavors in every bite. They’re easy to prepare and can be tailored to fit different dietary preferences, making them a versatile choice for various occasions.

How do I make the filling for Stuffed Mini Pumpkins?

Creating the filling for Stuffed Mini Pumpkins is a breeze! Start by sautéing chopped mushrooms and minced garlic in olive oil until tender. Then, mix in walnuts or chestnuts for crunch, combined with crème fraîche or Greek yogurt for creaminess. Don’t forget the cheese—grated cheese adds richness and pulls everything together! Season liberally with herbs like parsley or sage, and you’ll have a delicious filling ready to stuff into your pumpkins.

Can I store leftovers of Stuffed Mini Pumpkins?

Absolutely! If you have any leftovers from your Stuffed Mini Pumpkins, you can store them in an airtight container in the refrigerator for up to three days. To reheat, pop them back in the oven at 350°F (175°C) until they are warmed through. This not only revives the flavors but also gives the cheese that delightful toasted texture again. It’s like enjoying the dish all over again!

What variations can I try for Stuffed Mini Pumpkins?

There are countless variations you can whip up for Stuffed Mini Pumpkins! Consider swapping out walnuts for pecans or sunflower seeds for a nut-free option. Add your favorite herbs or even cooked quinoa for an extra protein boost. Want a meatier filling? Include crispy bacon or sausage. The possibilities are endless—let your creativity shine and make this dish your own!

Conclusion for Stuffed Mini Pumpkins

Stuffed Mini Pumpkins are the perfect union of flavor, creativity, and seasonal comfort. This recipe not only showcases the beauty of autumn but also provides an opportunity to impress friends and family at any gathering. With a cozy filling and an inviting presentation, these tiny wonders are sure to become a favorite. Embrace the delightful charm of Stuffed Mini Pumpkins, and make your next meal memorable!

Stuffed Mini Pumpkins

Delight in these Stuffed Mini Pumpkins, filled with savory mushrooms, nuts, and cheese for a cozy autumn dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner Recipes

Cuisine: American

Calories: 264

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 mini pumpkins Jack-be-Little or Munchkins washed and dried
• 1 tablespoon olive oil
• 12 pieces mushrooms chopped
• 2 cloves garlic finely chopped
• 60 g 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 of rosemary, thyme, sage
• 100 g cheese Emmental, Comté, Parmesan, or Cheddar, grated (keep half for grilling at the end)
• ¼ teaspoon freshly milled pepper and pinch fleur de sel or Celtic salt

Equipment

• microwave
• Stovetop
• Baking Dish
• Pan

Method

 

1. Prick each mini pumpkin with a fork underneath and cook them on a plate in the microwave for 4-5 minutes. If you don't have a microwave, roast them in the oven for about 10 minutes at 200°C/400°F (180°C fan/gas 6).
2. Set the pumpkins aside to cool. Meanwhile, in a pan, sauté the mushrooms and garlic in a little olive oil (and bacon, if using) for a couple of minutes on medium heat until cooked.
3. Slice off the cooled mini pumpkin tops and scoop out the seeds, keeping the tender flesh. This leaves a hollow cavity to fill.
4. Take the mushroom mixture off the heat and add all the other ingredients (crème fraîche, walnuts, and half the cheese), then stuff the mixture into each mini pumpkin cavity.
5. Place each stuffed pumpkin in a baking dish, keeping the tops aside for decoration only. Top with the rest of the grated cheese and place under the grill for 5-10 minutes or until golden brown and toasted.

Nutrition

Serving: 1stuffed pumpkinCalories: 264kcal

Notes

Feel free to mix it up! Swap walnuts for pecans or omit them altogether. Experiment with different herbs like thyme or rosemary and try swapping crème fraîche for cream cheese for a different flavor profile.

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