Stuffed Mini-Pumpkins

January 31, 2017

Stuffed Mini-Pumpkins

Philippe, Tucson CSA

4 mini-pumpkins, preferably the white varieties

2 tablespoons oil or butter

1 onion, chopped

2 garlic cloves, minced

1 bunch winter greens, finely chopped

1 cup cooked rice

⅔ cups shredded Cheddar cheese

¼ cup pine nuts, toasted

¼ teaspoon ground nutmeg

¼ teaspoon red pepper flakes

¼ cup heavy cream

Salt and pepper to taste

Pre-eat oven to 350º.

Cut out the top of each pumpkin and scoop out the seed cavity.

In a medium hot frying pan, sauté onions in oil or butter until transluscent. Add the garlic and sauté for another minute. Add the greens and cook until they start to wilt, about 3 or 4 minutes. Remove from heat. Add the lemon juice, rice, cheese, pine nuts, nutmeg, red pepper flakes, and salt and pepper. Mix well, then stir in the cream.

Divide the filling among the pumpkins and replace the tops. Place them in an oiled baking dish and bake for 1 hour. Make sure the tops don’t get brown (if the tops do get brown, remove them). After 1 hour, test the pumpkins with a toothpick. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

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