Stuffed Baby Pumpkins

Risotto stuffed pumpkins
Risotto stuffed pumpkins
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Ingredients

Adjust Servings:
4 Baby pumpkin 1 pumpkin per person plus one extra for the risotto
1 Onion finely chopped
2 tbsp Olive oil or vegetable
200 g Risotto rice Arborio
175 ml Dry white wine
700 ml Chicken stock and vegetable
100 g Parmesan cheese finely grated
1 handful Parsley large of chopped flat leaf

Nutritional information

502
calories
17,4g
fat
60,1g
carbohydrates
17,4g
protein
24mg
cholesterol
351mg
sodium
Ingredients

Stuffed Baby Pumpkins

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You have got to add these Stuffed Baby Pumpkins to your pumpkin recipes for Thanksgiving this year. They are one of my favorite Thanksgiving pumpkin recipes – they are so cute. I love when I see baby pumpkins at the local farmers market in the lead up to Thanksgiving. One of these years I might even grow my own baby pumpkins to stuff.

To make this fantastic Thanksgiving dish, start by baking the mini pumpkins. As the pumpkins bake, make risotto by combining rice and sauteed onions with white wine and stock. Add Parmesan and parsley. Remove the pumpkins from the oven and cut off the lids. Add the flesh from the extra pumpkin to the risotto. Spoon the risotto into each mini pumpkin and replace the lids. 

To make my Stuffed Baby Pumpkins, you will need the following ingredients:

Ingridiens for Stuffed Baby Pumpkins

Steps to make Stuffed Baby Pumpkins

1
Done
5

Heat oven

Preheat the oven 320 °F.

2
Done
40

Bake pumpkins

Place the pumpkins on a baking sheet and bake in the oven for 40 minutes.

3
Done
10

Make risotto

As the pumpkins bake, make the risotto. Sauté 1 finely chopped onion until tender. Add 200 grams of Arborio rice. Stir and cook gently for a couple of minutes before adding 175 milliliters of white wine. Continue stirring until the rice has nearly absorbed all the liquid.

4
Done
15

Add stock

Add 700 milliliters of stock and cook gently for 10-15 minutes until the rice is tender.

5
Done
2

Add Parmesan and parsley

Add the Parmesan cheese and a large handful of chopped parsley and stir to combine.

6
Done
3

Add some pumpkin to risotto

Remove the baked pumpkins from the oven. Choose the smallest one and scoop out the flesh. Chop the pumpkin and stir it into the risotto.

7
Done
5

Slice lids

Slice the lids off the remaining pumpkins. Scoop out the seeds using a spoon.

8
Done
5

Stuff pumpkins

Spoon the risotto into the pumpkins and place the lids on top.

9
Done

Serve

Serve and enjoy for Thanksgiving dinner.

These Stuffed Baby Pumpkins are delicious and they look amazing. Try them soon and come back to leave a review below with your thoughts.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

These look amazing!! Thanks for sharing!

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