October 21, 2011

Recipe Redux: Baked Mini Pumpkins


this month's recipe redux has been titled "fresh from the pumpkin patch". these sweet, tiny pumpkins are exactly that. i couldn't resist them when visiting our local orchard/patch. (i will admit, i get a little too excited about crooked stems & curly tendrils on pumpkins and perfect green leaves & stems left on apples pulled fresh from a tree.)

  

so often these little pumpkins are overlooked as a culinary treat and considered only a fall table decoration. so for those of you who didn't know... yes, you can eat them too! they're adorable as a side dish on a thanksgiving dinner plate or as an appetizer waiting on the table for an autumn dinner.

they're so easy and a great way enjoy fresh, pure pumpkin and take advantage of all the anti-oxidants and fiber it contains. i filled these with crispin apples (which is a fantastic apple, if you've never had one), pecans and a combination of spices worthy of the season. after baked, remove the top of the pumpkin and the tender flesh scoops with a spoon right off of the inside of the pumpkin, along with the delicious filling. you'll find yourself scraping off every last bit, i promise.


Baked Mini Pumpkins

4     mini pumpkins
1/4  teaspoon salt, divided
1     cup diced, unpeeled apple
3     tablespoons chopped pecans
2     tablespoons melted butter
2     tablespoons brown sugar
1     teaspoons vanilla extract
1/4  teaspoons ground cinnamon
pinch nutmeg
pinch ginger

1. Preheat oven to 350`. Carefully cut off top 1/2-inch of pumpkins with a serrated knife. Scoop out seeds and membranes in pumpkins; discard. Sprinkle 1/8 teaspoon salt evenly among cavities of pumpkins.

2. Combine apple and remaining ingredients in a medium bowl; sprinkle with remaining 1/8 teaspoon salt. Stir well to combine. Fill pumpkin cavities with apple mixture. Replace tops of pumpkin on top of apple mixture.

3. Place pumpkins on a baking sheet lined with parchment paper. Bake at 350` for 55 minutes or until pumpkins are tender when pierced with a fork. Yield: 4 servings.


want more ideas of how to use those fall pumpkins? 

cherie of grain crazy made fresh pumpkin risotto
alexandra of delicious knowledge made pumpkin enchiladas
katie of healthy & happy hour made pumpkin bacon ravioli
alysa of inspired RD made sweet & spicy pumpkin fries
everyday tastiness made pumpkin smoothies
dr bar of nutrition budgeteer made pumpkin chili chicken pizza
elizabeth of don't (white) sugar coat it made vegan pumpkin soup
kirsten of swanky dietitian made baked pumpkin oatmeal
regan of the professional palate made pumpkin ravioli in a walnut-sage cider sauce
danielle of food confidence rd made pumpkin goulash
emma of the hearty heart made vegan cocoa pumpkin mousse
emma of the scoop on nutrition made chermoula chickpea & pumpkin sliders
janel of eat well with janel made pumpkin pie smoothie
nicole of whole health rd made candied pumpkin with yogurt and meat sauce
yuri of chef pandita made pumpkin apple soup
lisa of healthful sense made pumpkin cream pie filling & pudding
jessica of nutritioulicious made pumpkin pancakes
jane posted pumpkin coconut soup
kat of eating the week made pumpkin yogurt dip for waffle sticks
katie of east meats west made pumpkin stuffing
serena of teaspoon of spice made whole pumpkin cheddar gratin
kristina of love and zest made pumpkin mash
carrie of nutrition know how made baked stuffed pumpkin & pumpkin orange muffins
ann of eat to nourish, enerize & flourish made pumpkin, squash and apple soup
kara of peace, love, and food made pumpkin yogurt dip
stephanie of give them something better made fall harvest chili
karman of nutrition adventures made pumpkin-potato breakfast hash
ayla of eat simply made salt & vinegar pumpkin seeds
heather of dieitian on the run made pumpkin, rosemary & mushroom quinoa
jill of the relish dish made ham & cheese stuffed pumpkin
 ea of the spicy rd made pumpkin pesto bruschetta
liz & janice of meal makeover moms' kitchen made ghoulishly good stuffed sugar pumpkin
dianne of eat well, eat clean made pumpkin cranberry scones
rebecca of it's a savoury life made fall pumpkin chili

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