ROASTED MINI PUMPKINS RECIPE - WALDY MALOUF | FOOD & WINE
Plus: Ultimate Thanksgiving Guide
Provided by Waldy Malouf
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°. Using a grapefruit knife or a sharp paring knife, cut a ring around each pumpkin stem to form a lid; remove the lids and set aside. With a small spoon, scrape out the seeds and any membranes.
- In a small bowl, combine the cinnamon, nutmeg, and allspice and sprinkle the spices inside the pumpkins. Add 1/2 tablespoon of the butter and 1 teaspoon of the maple syrup to each pumpkin and season with salt and pepper.
- Set the pumpkins in a baking dish and add 1/2 inch of water. Replace the lids and roast the pumpkins for about 30 minutes, or until tender. Serve hot.
BAKED MINI PUMPKIN POTS RECIPE | EPICURIOUS
I think "pumpkin pots" might just be one of my new word combinations. Pumpkin pots. Pumpkin pots. Pumpkin pots. It just makes me happy the way the words flow together. It also makes me happy the way the flavors of the pumpkin, sausage, herbs, and eggs come together in this perfect little side dish for fall feasts.
Provided by Lara Ferroni
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.
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ROASTED MINI PUMPKINS RECIPE - WALDY MALOUF | FOOD & WINE
Plus: Ultimate Thanksgiving Guide
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- Set the pumpkins in a baking dish and add 1/2 inch of water. Replace the lids and roast the pumpkins for about 30 minutes, or until tender. Serve hot.
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