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This recipe for stuffed mini pumpkins is a delightful way to enjoy a comforting yet elegant dish that fits any meal occasion. Whether you want a light lunch, a side dish, or even a main course, these pumpkins filled with a savory mushroom and walnut mixture hit all the right notes. It’s quick to prepare and offers plenty of room for you to swap ingredients based on what you have or prefer, making it a reliable go to that never feels boring.
I first tried this recipe over a chilly autumn weekend, and it instantly became a favorite. Since then, it’s been my quick fix for a hearty but light meal when I’m short on time.
Ingredients
- Mini pumpkins: (JackbeLittle or Munchkins) washed and dried These small pumpkins hold the filling perfectly and roast quickly
- Olive oil: adds a fruity richness while sautéing the filling
- Mushrooms: chopped provide an earthy base texture and flavor
- Garlic cloves: finely chopped brighten the mixture with aromatic depth
- Walnuts or pre cooked chestnuts: add crunch and a subtle natural sweetness
- Smoked paprika: brings a gentle smoky warmth, great if you want to keep it vegetarian or vegan
- Crème fraîche or Greek yoghurt: half fat balances the filling with creaminess without heaviness
- Fresh flat leaf parsley: finely chopped or alternatively rosemary, thyme, or sage for herbal brightness
- Cheese grated: such as Emmental, Comté, Parmesan, or Cheddar. Adds savory umami and melts beautifully
- Freshly milled pepper and a pinch of fleur de sel or Celtic salt: season and enhance all the flavors
Instructions
- Sauté the Mushrooms and Garlic:
- In a pan over medium heat, warm a tablespoon of olive oil. Add the finely chopped garlic and chopped mushrooms and cook gently for a few minutes until the mushrooms release their juices and become tender but not browned. If you are including bacon, add it now and cook through.
- Cook the Mini Pumpkins:
- Prick the bottom of each mini pumpkin with a fork to prevent bursting and microwave them on a plate for 4 to 5 minutes until just soft. If you prefer, roast them in an oven preheated to 200 degrees Celsius for about 10 minutes to get a slightly caramelized flavor. Set aside to cool.
- Prepare the Pumpkins for Stuffing:
- When cool enough to handle, slice off the tops of the pumpkins and scoop out the seeds and stringy parts, leaving the tender flesh inside intact to hold the filling.
- Mix the Filling:
- Remove the mushroom mixture from the heat. Stir in crème fraîche or Greek yoghurt, chopped walnuts, freshly grated cheese (reserve half for finishing), freshly milled pepper, and salt. Mix thoroughly so all ingredients are combined smoothly and deliciously.
- Stuff the Mini Pumpkins:
- Spoon the filling into the hollowed pumpkins generously. If you are prepping ahead, you can stop here and keep them covered in the fridge until ready to bake.
- Grill to Finish:
- Place the stuffed pumpkins standing upright in a baking dish. Sprinkle the remaining grated cheese on top. Put them under a hot grill for 5 to 10 minutes until the cheese melts and turns golden and bubbly. Use the reserved pumpkin tops only for decoration if you like.
The walnuts are my favorite ingredient here. Their crunch combined with the cheesy softness inside these tiny pumpkin shells makes each bite exciting. I have fond memories of making these with my kids at Halloween, gathering around the kitchen as the warm aroma filled the air, making all of us eager to dig in.
Storage tips
Stuffed mini pumpkins keep well in the fridge for up to two days covered tightly. To reheat, place under a grill or in an oven until warmed through to maintain the crispy cheese topping. They do freeze best before grilling. Thaw fully before finishing off under the grill.
Ingredient substitutions
If you don’t have walnuts, chopped pecans or toasted pine nuts can work beautifully. Swap crème fraîche for sour cream or ricotta if preferred. Cheese choices can vary widely try gruyere for nuttier notes or mozzarella for milder creaminess. For a vegan version, replace dairy ingredients with cooked wild rice or quinoa and add extra nuts for texture.
Serving suggestions
Serve these stuffed pumpkins garnished with fresh herbs alongside a crisp green salad or lightly sautéed greens like spinach or kale. They also pair well with roast chicken or pork for a more robust meal. A drizzle of balsamic glaze added just before serving can elevate the dish wonderfully.
These stuffed mini pumpkins are an easy impressive seasonal dish that you can adapt to many diets. They make a lovely centerpiece and a comforting weeknight meal.
Common Questions About Recipes
- → What kind of pumpkins work best?
Mini varieties like Jack-be-Little or Munchkins are ideal owing to their size and tender flesh that easily hollows out for stuffing.
- → Can I prepare the pumpkins without a microwave?
Yes, roasting them in the oven at 200°C for about 10 minutes softens the pumpkins nicely as an alternative to microwaving.
- → How can I make the filling vegetarian or with meat?
Use smoked paprika for a vegetarian version or add chopped bacon for a meaty twist in the mushroom and walnut mixture.
- → What cheeses are recommended in the filling?
Hard cheeses like Emmental, Comté, Parmesan, or Cheddar provide excellent melting qualities and complement the other filling ingredients.
- → Are the pumpkin seeds used in the dish?
Seeds can be discarded or lightly toasted with salt for a crunchy snack or garnish to accompany the dish.