Maple Syrup Stuffed Mini Pumpkins Recipe

How to make it

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• 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