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:

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

Directions Step-By-Step

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

Bake pumpkins for 15 minutes.
2
In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
3
Add garlic, sage, thyme, and bread crumbs.

Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
4
Fill pumpkins with stuffing.

Any remaining stuffing may be baked separately in a lightly oiled baking dish.
5
Bake 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