Recipe

Maple Syrup Stuffed Mini Pumpkins Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 3 weeks, 5 days ago I made these last Thanksgiving and the kids took about 2 hours to pick the pumpkins ( I made 14), one for each quest. They looked so pretty and everyone was pleased. It is very different and I know you will enjoy.Serve as a side or dessert. Prep:20m Cook:65m Servings:8	Victoriareg
	pumpkin squash potatoes apples syrup butter salt pepper

Does this look good? Yeah! / Nope

Fans

clbacon

tablescape

cookingand

peetabear

quaziefly

puddlewond

momo_55gra

hungrybear

m2googee

txbackyard

valinkenmo

midgelet

Ingredients

8 Miniature pumpkins

2 White potatoes

1 Butternut squash

2 Apples

2 Cups maple syrup

1 Tablespoon butter

1 1/2 Teaspoon salt

1 Teaspoon fresh ground black pepper

Directions

Preparation

Step #1: Roasting the Pumpkins

Pre-heat oven to 350 degrees.

Hollow out mini pumpkins being careful not to puncture the bottoms.

Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.

Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).

When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.

Step #2: The Filling

Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender, as if you are making mashed potatoes

Split the butternut squash in half and remove the seeds.

Peel the apples, quarter and remove the seeds and core.

On a greased cookie sheet lay apples and squash flat side down and cover with foil.

Bake for 35-45 minutes until both squash and apples are soft to the touch.

Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.

Place the potatoes in a large bowl with the roasted apples.

Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.

With a hand mixer, blend the warm ingredients and add butter, salt and pepper.

Finish the filling with a bit of the pumpkin maple syrup.

Scoop the filling into the baked pumpkin and return to the oven.

Warm up the filled pumpkins for approximately 10 minutes prior to serving. Can be made a day ahead

Recent Gawkers

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes

Or see more just like this

Comments

fuzzy 3 weeks, 5 days ago said:
Where in Las Vegas can you pick pumpkins????????????????? You only just moved to VA (supposedly) PUHLEEZ! I gave you a 1 for the lies that you tell JOY MARIE!!!!!!

valinkenmore 3 weeks, 5 days ago said:
This sounds incredible! Can't wait to dive into this one Vickie! High 5 GF
Mother

peetabear 3 weeks, 5 days ago said:
I'm going to make these very soon... five forks

tablescape 3 weeks, 5 days ago said:
Hmmm. Wonder what it would be like with sweet potatoes instead of white. Guess I will have to try it both ways. Such fun to experiment. Thanks.

puddlewonderful 3 weeks, 5 days ago said:
FAB

hungrybear 3 weeks, 5 days ago said:
I gave it a five

momo_55grandma 3 weeks, 5 days ago said:
Luv this one high5 thanks

clbacon 3 weeks, 5 days ago said:
So adorable - and delicious!

victoriaregina 3 weeks, 5 days ago said:
You pick em in the veggie dept of a food store fuzzy

victoriaregina 3 weeks, 5 days ago said:
Hey fuzzy "here come da judge!"

midgelet 3 weeks, 5 days ago said:
A high 5 recipe! wonderful share!

diannehocut 3 weeks, 5 days ago said:
Wonderful...love special ideas such as this! 5UP

Dianne

cookingandbakingqueen 3 weeks, 4 days ago said:
That makes me so mad that people rates this recipe so low.Those people are chicken heads on not giving you an 5 on this great recipe.

It looks good.5 forks from me 4 sure.

Add a Comment