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Baked Miniature Pumpkins recipe

Baked Miniature Pumpkins recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Individual baked pumpkins. Great for an autumn dinner party - make one for every guest.

66 people made this

IngredientsServes: 1

  • 1 small pumpkin
  • 1 teaspoon dark brown soft sugar
  • 1/2 teaspoon butter
  • 1 to 2 teaspoons ground cinnamon

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 180 C / Gas mark 4.
  2. Cut off the top of the pumpkin and scrape out seeds. Place the butter and brown sugar inside the pumpkin and sprinkle with cinnamon. Put the pumpkin top back on and place pumpkin in a roasting tray with a little water in the bottom.
  3. Bake in preheated oven for about 30 minutes, or until tender.

Tip:

Try a red onion squash instead of pumpkin - they're the perfect size and in season from late August.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (21)

Used different ingredients.The brown sugar/butter/cinnamon combination also works great in acorn squash... just cut them in half, scoop out the seeds, and fill. They can be cooked in the oven, like these, or in the microwave (covered) for 20-25 min., or until the flesh is easily pierced with a fork.-02 Nov 2009

Cute!-22 Nov 2012

-18 Jul 2012


Baked Spiced Small Pumpkins

Stuffed Pumpkin Bowls: Cheese Fondue And Mac & Cheese ⬇️ FULL RECIPES BELOW ⬇️ If you love cheese, pasta, and anything remotely pumpkin-flavored, then boy, are you in for a treat! We’ve come up with a dish that combines all 3 in 1 divine dish that’s simply perfect for chilly fall days. And if one cheesy pumpkin recipe isn’t enough, we’ve got another one for you: a pumpkin cheese fondue. You’ll definitely get your fill of pumpkin and cheese with these delicious recipes!
�� Bookmark Article: https://www.scrumdiddlyumptious.com/stuffed-pumpkin-bowls/.
➡️ Thanks for watching and don’t forget to subscribe for a first-hand look at all our best recipes and cooking hacks: https://www.youtube.com/scrumdiddlyumptious?sub_confirmation=1.
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1. Pumpkin Cheese Fondue.
You’ll Need:
1 medium pumpkin.
1 tbsp olive oil.
2 garlic cloves, minced.
⅓ cup heavy cream.
1 lb firm cheese (such as Swiss or Gouda), grated.
sourdough bread, cut into cubes.
fresh parsley, chopped.
Here’s How:
1.1 Cut a ½-inch thick lid off the pumpkin, hollow out the inside of the pumpkin, and transfer it to a baking sheet. Drizzle olive oil over it, season with salt and pepper, and bake in a preheated oven set to 400°F for about 20-30 minutes..
1.2 Add the garlic, heavy cream, and cheese to the inside of the pumpkin and let it roast in the oven for another 20-30 minutes. We recommend stirring the melting cheese every 5 minutes..
1.3 Sprinkle some more salt, pepper, and chopped parsley over the melted cheese inside the pumpkin and serve with sourdough bread cut into cubes..
* * * * * * * * * * * * * * * * * * * * * * * *.
2. Pumpkin Mac & Cheese.
You’ll Need:
2 small pumpkins.
¼ stick butter.
1 tbsp flour.
1 cup milk.
1 pinch nutmeg.
1¼ cup shredded cheese.
½ cup panko bread crumbs.
1 tsp thyme.
1 tbsp olive oil.
5 oz elbow macaroni, cooked.
Here’s How:
2.1 Roast the whole pumpkins in a preheated oven set to 325°F for about 20 minutes. Afterwards, cut a ½-inch thick lid off each pumpkin. Remove the seeds and scrape out the flesh until the walls are about ½-inch thick. Save the flesh for the next step..
2.2 Heat the butter in a saucepan and add the flour while stirring constantly. Add the milk and pumpkin flesh and keep stirring until there are no clumps left. Season with nutmeg and add ¾ of the shredded cheese..
2.3 Add the cooked noodles to the cheese sauce in the saucepan and mix until well combined. Transfer the finished macaroni and cheese to the hollowed-out pumpkins..
2.4 In a bowl, mix the rest of the cheese with thyme, panko bread crumbs, and olive oil. Sprinkle the mixture over the macaroni and cheese and put the stuffed pumpkins back in the oven for 15 minutes..
* * * * * * * * * * * * * * * * * * * * * * * *.
Both of these recipes should come with a disclaimer – they’re that addictive! There’s simply nothing that represents fall better than pumpkins, and when you combine that with the power of cheese and turn it into velvety mac & cheese, there’s just nothing that can beat that. Treat yourself to these decadent dishes and let those fall vibes wash over you!
Get the recipe for the Pumpkin Potato Gnocchi featured in the bonus video: https://youtu.be/Rw5y4AGLNuY.
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Baked Miniature Pumpkins So Tasty

A delicious Recipes is actually wanted by everyone, just because a delicious Recipes may be the beginning of an happy family. Hence for you personally housewives, create delightful, delicious and balanced dishes. If you're after a Recipes or menu for Baked Miniature Pumpkins, you've determined it, listed below are available thousands of delicious menus meals, the Baked Miniature Pumpkins recipes is among the favorite menus with this blog.

"Individual baked pumpkins. Make one for each visitor, festive and attractive. Originally submitted to ThanksgivingRecipe.Com. "

Ingredients :

  • 1 small sugar pumpkin
  • 1 teaspoon brown sugar
  • half of teaspoon butter
  • 2 pinches ground cinnamon

Instructions :

  • Preheat oven to 350 stages F (a hundred seventy five levels C).
  • Cut off the pinnacle of the pumpkin and scrape out all of the seeds. Place the butter or margarine and brown sugar within the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid again on and region pumpkin in a baking pan with a bit water within the backside.
  • Bake at 350 degrees F (one hundred seventy five levels C) for about 30 minutes or until gentle. These can also be baked inside the microwave on excessive for about 10 to 15 minutes.

Notes :

If this Baked Miniature Pumpkins recipe fits your family's style, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the check out!

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Baked Mini Pumpkins

Fall may be nearing its end here in Canada, but our friendly neighbours in the South still have Thanksgiving on the mind. If you’re like me and still have decorative pumpkins leftover, don’t throw them out! They can be used to make a super delicious, guilt-free dessert.

Pumpkins are chock-full of nutrients like vitamin A and vitamin C that help maintain blood levels, eyesight and cholesterol levels. Pumpkins are also full of antioxidants like phenols and beta-carotene, which help minimize damaging free-radicals in the body. Cooking pumpkins can actually help enhance their antioxidant properties, making these baked mini pumpkins the perfect dish!


Ingredients

  • 1 small pumpkin or 1/4 large pumpkin
  • 2 tablespoons olive oil
  • 1/8 teaspoon ground clove
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons packed brown sugar
  • 2 teaspoons sea salt

Instructions

Nutrition

Tried this recipe? Let us know how it was!

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1. Baked Stuffed Pumpkins

You will need miniature pumpkins such as Jack Be Little, Small Sugar, Wee Be Little, Baby Boo, or Munchkin. The stuffing can be whatever you like and you can mix and match your favorite ingredients to make baked stuffed pumpkins, but I suggest you try one of my fav pumpkin recipes. If you don’t have sweet Italian sausage or you are on a diet, opt for chicken or turkey.

  • Cuisine: American
  • Category: Main dish
  • Serves: 4
  • Prep Time: 20 min
  • Cook time: 1 hr 35 min
  • Nutrition Per Serving: 281

Ingredients:

  • 4 miniature pumpkins
  • 2 cups pumpkin, chopped
  • 4 oz. sweet or mild Italian sausage
  • 1 cup Israeli couscous
  • ½ cup onion, chopped
  • ½ cup Granny Smith apples or any apples you have handy, chopped
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. salt
  • ¼ cup white wine
  • ¼ cup dried cranberries
  • ¼ tsp. fresh ground pepper
  • 1 tsp. fresh oregano
  • 1 tsp. fresh thyme

Preheat oven to 350. Place crumbled sausage in a large pan and cook over medium-low heat till it’s almost done. Remove the sausage, and add chopped pumpkin and onion to it. Cook over medium heat for 5 minutes or until pumpkin begins to soften. Add sausage and chopped apple and saute for 2-3 minutes, then add white wine and saute for another 2 minutes.

In a large bowl, mix dried cranberries, couscous, olive oil, oregano, thyme, salt and pepper. Add your sausage-onion-pumpkin-apple mixture to it.
Hollow out your miniature pumpkins and fill them with your stuffing. Place them in a baking dish, cover it with aluminum foil and bake for 25-27 minutes. Remove aluminum foil and bake for 8-10 minutes.


Applications

Mini White pumpkins are predominately used for ornamental purposes, but some varieties are edible and are best suited for cooked applications such as roasting, steaming, and baking. Mini White pumpkins are commonly used as a serving bowl for savory dishes such as cheese sauces, dips, soups, curries, and stews. They can also be stuffed with meats, rice, and fall vegetables. In addition to savory dishes, Mini White pumpkins can be used as a ramekin for custards, pumpkin pie, crème brulee, apple crisp, or pumpkin cheesecake. Mini pumpkins pair well with maple syrup, black beans, quinoa, couscous, Brussel sprouts, cauliflower, mushrooms, garlic, red onion, green onion, currants, pine nuts, pecans, walnuts, cinnamon, sage, and thyme. They will keep for 6-12 months when stored in a cool and dry place.


Baked Miniature Pumpkins Filled with Quinoa, Apple, and Fig Custard

As we prepare to say goodbye to 2013, we are also wrapping up the International Year of Quinoa . Hopefully you can squeeze in a celebration in the next couple of weeks for one of my all time favorite grains. I most commonly use quinoa in salads, but I dug up this really delicious sounding recipe for a quinoa custard from the Kirschner Collection. I hope you enjoy it.

Baked Miniature Pumpkins Filled with Quinoa, Apple, and Fig Custard

Ingredients

8 miniature pumpkins, weighing about 3/4 lb. each
1 1/2 C. milk
3 eggs
Pinch salt
1/2 C. light brown sugar
1 tsp. vanilla extract
1 3/4 C. cooked quinoa
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice mix
1 medium Granny Smith apple, peeled and finely chopped (2/3 C)
Few drops lemon juice
6-8 dried figs, finely diced (1/2 C)
1/2 C. coarsely broken, toasted pecans
1 C heavy cream
1 Tbs. fine sugar
1 tsp. brandy
Fig leaves for plates (optional)

Instructions

Slice off the stem ends of the pumpkins about 1 inch down, making a lid. Set the lids aside. Scoop out and discard the seeds and the strings from the center, leaving about a 1/2-inch to 3/4-inch wall. Place the pumpkins in one or two shallow baking dishes.
Preheat the oven to 350°F. and boil a kettle of water. In a large mixing bowl, add the milk and the eggs and whisk to combine. Add the salt, sugar and vanilla and whisk again. Then stir in the cooked quinoa and the remaining ingredients except the heavy cream, fine sugar and brandy. Fill each pumpkin with 4 to 5 tablespoons of the filling. Pour 1 inch of boiling water into the bottom of the pans and bake for 45 to 60 minutes. Test the flesh of the pumpkin with the point of a knife to see if they are tender. Remove the m from the oven and cool them to lukewarm.
Whip the cream and the fine sugar with a beater until stiff. Then whip in the brandy and set aside.
Serve the pumpkins warm on a fig leaf (if you have access to a fig tree) or on a paper doily. Place the reserved lid on the side of the plate for decoration and spoon some brandied whipped cream on top of each pumpkin

By The Versatile Grain and the Elegant Bean (1992) by Sheryl and Mel London


Baked Miniature Pumpkins recipe - Recipes

Recipe by Smirk
Submitted by Susan

I found this recipe at recipezaar and adapted it by taking out the olive oil used to sauté the onion. I don’t quite get why they have you drain the lentil mixture after you’ve added tomato sauce. I guess it’s not supposed to be too juicy. I haven’t tried it. If anyone does, please tell us how it turned out.

The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.

6 tiny pumpkins
1 medium onion, sliced
1 (8 ounce) can tomato sauce
1 teaspoon sugar
2 tablespoons ground cumin
2 teaspoons sweet paprika
1 teaspoon cinnamon
2 cups brown lentils, rinsed and picked over
3 1/2 cups vegetable broth or reduced-sodium chicken broth
1 teaspoon salt (omit for low-sodium diets)
1/4 teaspoon cayenne

Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.

While pumpkins are baking, in a large saucepan, heat non-stick skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.

Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.