Recipe

Stuffed Roast Baby Pumpkin Recipe

Add Step-by-Step Photos	Sheehydevil / All my dishes 2 years, 1 month ago 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 Prep:30m Cook:70m Servings:4	Sheehydevil
	pumpkin sutffed mushroom hazlenut side vegetable thanksgiving halloween

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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

Preheat oven to 300 degrees

Cut the Pumpkins tops off in one thin slice

Scoop out seeds and discard

Mix the olive oil and the garlic together and brush on the inside of the pumpkins

Clean mushrooms and slice larger ones into chunks

Cook Onion until caramelized in half of the butter, add leek and cook until just wilted.

Add half the mushrooms and cook until wilted.

Pour cooked vegetables into a bowl and cook remaining mushrooms in remaining butter until just wilted.

Add hazelnuts and herbs, cook for an additional five minutes.

Mix everything together in bowl, then spoon into pumpkin hollows

Replace "lids"

Place pumpkins in a roasting dish (I use a glass casserole dish) and add approx 1 cm of water

Bake until you can push a skewer easily through the pumpkin's flesh. (around an hour and a half)

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Comments

scrumptious 2 years, 1 month ago said:
This looks very tasty! Because of the ingredients - notably the wild mushrooms and the hazelnuts - this would definitely fall in the "special occasions" recipe category for me, but what an occasion it would make!

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