Stuffed Roast Baby Pumpkin |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a VERY tasty side that's PERFECT for Halloween. You can only usually find baby pumpkins around thanksgiving/Halloween so it's a nice seasonal treat! Recipes from my favorite Vegetable Cook Book Ingredients:
4 baby pumpkins |
1 clove garlic, chopped finely |
2 tbsp olive oil |
600g mixed wild mushrooms |
60g butter |
1 lg white onion |
1 leek, sliced |
2 tsp fresh herbs, of your choice (i use thyme, oregano and sage) |
60g roasted hazelnuts, chopped |
Directions:
1. Preheat oven to 300 degrees
2. Cut the Pumpkins tops off in one thin slice
3. Scoop out seeds and discard
4. Mix the olive oil and the garlic together and brush on the inside of the pumpkins
5. Clean mushrooms and slice larger ones into chunks
6. Cook Onion until caramelized in half of the butter, add leek and cook until just wilted.
7. Add half the mushrooms and cook until wilted.
8. Pour cooked vegetables into a bowl and cook remaining mushrooms in remaining butter until just wilted.
9. Add hazelnuts and herbs, cook for an additional five minutes.
10. Mix everything together in bowl, then spoon into pumpkin hollows
11. Replace lids
12. Place pumpkins in a roasting dish (I use a glass casserole dish) and add approx 1 cm of water
13. Bake until you can push a skewer easily through the pumpkin's flesh. (around an hour and a half)
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