← Back to Search Results
baking American
Twice-Roasted Miniature Pumpkins with Onions and Thyme

Comments: 0
 

Recipe

At Thanksgiving, these filled pumpkins make a nice vegan or vegetarian option for members of the party who don’t enjoy turkey. Served with green beans, mashed potatoes, and whatever other side dishes are part of the feast, the miniature pumpkins provide a focal point. For people who do eat meat, they provide a whimsical side dish with turkey, pork, or chicken.

Yield: Makes 6 servings

Ingredients

  • 6 miniature pumpkins (about 8 ounces each)
  • 1 medium onion, peeled and finely chopped
  • ¼ cup (½ stick) unsalted butter, or ¼ cup canola oil
  • 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup fresh breadcrumbs
  • 1 egg

Directions

1. Preheat the oven to 375°F. On a baking sheet, roast the miniature pumpkins until fork-tender, about 30 minutes. While the pumpkins are roasting, sauté the chopped onion in the butter or oil until soft and translucent. Stir in the thyme, salt, pepper, and nutmeg. Remove from the heat and let cool to room temperature.

2. When the pumpkins are tender, use a very sharp knife to cut a lid from each one. With a teaspoon, scoop out the seeds and stringy fibers, but leave the thick walls of the little pumpkins intact.

3. In a medium bowl, combine the breadcrumbs with the egg and the cooled sautéed onion. Fill each pumpkin with the prepared stuffing. (The pumpkins can be made ahead up to this point and refrigerated for up to a day.) Bake the filled pumpkins until they are heated through, about 20 minutes; serve hot.


© 2006 Greg Atkinson
 

Nutritional Information

Nutrients per serving (% daily value)

198kcal (10%)
333mg (14%)
25g
2g
10g (15%)
0g
5g (27%)
3g
1g
56mg (19%)
4g
5g
29mg
585mg
628mcg RAE (21%)
15mg (25%)
79mg (8%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
living-raw-food Living Raw Food
by Sarma Melngailis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-masala American Masala
by Suvir Saran
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?