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Stuffed Baby Pumpkins

Stuffed Baby Pumpkins

Name: Stuffed Baby Pumpkins
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3
Cuisine: American
Ingredients: Baby pumpkin 4; Onion 1; Olive oil 2 tbsp; Risotto rice 200 g; Dry white wine 175 ml; Chicken stock 700 ml; Parmesan cheese 100 g; Parsley 1 handful

Risotto stuffed pumpkins

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Like 3
55m
Serves 3
Easy
320 °F
(1)

Ingredients

	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

Cuisine:

American Recipes

Ingredients

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

Stuffed Baby Pumpkins

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:

Steps to make Stuffed Baby Pumpkins

1	Heat oven	5
Preheat the oven 320 °F.
2	Bake pumpkins	40
Place the pumpkins on a baking sheet and bake in the oven for 40 minutes.
3	Make risotto	10
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	Add stock	15
Add 700 milliliters of stock and cook gently for 10-15 minutes until the rice is tender.
5	Add Parmesan and parsley	2
Add the Parmesan cheese and a large handful of chopped parsley and stir to combine.
6	Add some pumpkin to risotto	3
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	Slice lids	5
Slice the lids off the remaining pumpkins. Scoop out the seeds using a spoon.
8	Stuff pumpkins	5
Spoon the risotto into the pumpkins and place the lids on top.
9	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 Mathuse

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.