Individual Stuffed Thanksgiving Pumpkins

Annacia *

By
@Annacia

These are the cutest things! and they don't taste half bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.


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Rating:
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Comments:
Serves:
8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

8
small fresh pumpkin (baby)
1/3 c
vegetable stock
1/2 c
onion (finely chopped)
2
large garlic cloves (minced)
1/2 tsp
dried sage
1/2 tsp
dried thyme
1 c
whole wheat breadcrumbs
1/4 c
nuts, toasted (your favorite)
1/3 c
celery (finely chopped)
1/4 c
dried apricot (chopped)
1/2 c
nutritional yeast flakes, grated
salt to taste

Step-By-Step

1Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds.

Bake pumpkins for 15 minutes.

2In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.

3Add garlic, sage, thyme, and bread crumbs.

Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.

4Fill pumpkins with stuffing.

Any remaining stuffing may be baked separately in a lightly oiled baking dish.

5Bake for 15 minutes, or until stuffing is lightly browned and heated through.

Be careful not to over bake the pumpkins, because they will split.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tag: Healthy