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:
Preheat the oven 320 °F.
Place the pumpkins on a baking sheet and bake in the oven for 40 minutes.
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.
Add 700 milliliters of stock and cook gently for 10-15 minutes until the rice is tender.
Add the Parmesan cheese and a large handful of chopped parsley and stir to combine.
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.
Slice the lids off the remaining pumpkins. Scoop out the seeds using a spoon.
Spoon the risotto into the pumpkins and place the lids on top.
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.
