individual stuffed thanksgiving pumpkins
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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yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For individual stuffed thanksgiving pumpkins
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8small fresh pumpkin (baby)
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1/3 cvegetable stock
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1/2 conion (finely chopped)
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2large garlic cloves (minced)
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1/2 tspdried sage
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1/2 tspdried thyme
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1 cwhole wheat breadcrumbs
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1/4 cnuts, toasted (your favorite)
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1/3 ccelery (finely chopped)
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1/4 cdried apricot (chopped)
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1/2 cnutritional yeast flakes, grated
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salt to taste
How To Make individual stuffed thanksgiving pumpkins
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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.
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2In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
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3Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
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4Fill pumpkins with stuffing. Any remaining stuffing may be baked separately in a lightly oiled baking dish.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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