Mini pumpkins: they’re not just for decoration any more! Guys. I seriously can’t get over these adorable stuffed pumpkins.
I’ve purchased these cuties for years to decorate my fall table, but only recently discovered that you can cook and eat them just like larger pumpkins!
What’s in the stuffing?
As with any stuffed squash variety, the world is your oyster when it comes to the stuffing. In this particular case, I averted my eyes from the gruyère and bacon pumpkins calling my name (but let’s be real, Dorie Greenspan’s
If you’re making this for a crowd, you’ll need to double or triple the recipe, as the recipe below only makes two mini pumpkins. No matter how many you make, you’ll want to bake these in a pretty dish so you can bring them straight to the table. Do not pass go, do not collect 200 dollars. Seriously, bring this straight to the table and impress everyone you know with your culinary prowess 😉 If you’ve got a mother-in-law who is difficult to please, here’s your test, girlfriend. Bring this to Thanksgiving. If she doesn’t act impressed, give up. It ain’t gonna happen.
Great times to make this dish:
- Halloween
- Thanksgiving
- Fall Dinner Parties
- Date Night
- Meatless Monday
- Fall Lunch for Ladies (looks great on a pretty salad plate!)
This is a filling meal all on its own, but if you’d rather serve these as a side dish, they’ll pair beautifully with pork.
Have you ever cooked a mini pumpkin in the fall? If so, let me know all about it in the comments. I’d love to explore more mini pumpkin recipes!
If you give this recipe a try, we want to see your masterpiece! Tag us on instagram @fridgetofork or give us a shoutout on Facebook.
[tasty-recipe id=”2605″]
