Last week at the Farmer’s Market, I came across a stand with the most amazing array of winter squash. On the recommendation of the farmer, I picked up 3 mini pumpkins in addition to my regular pie pumpkins. As we walked away from the stand, I told Dan
“These will be fun to stuff!”
“With what?” he asked.
“I have no idea, but it’s going to be good!”
And seriously, this is the best dish I’ve made in a long time. It is amazingly flavorful, with the soft, sweet pumpkin contrasting nicely with the slightly crunchy Swiss chard and fluffy rice. And you can even eat the skin of the pumpkins if you’d like! There is one pumpkin left-over, and I have already claimed it.
The only problem is that we had enough stuffing for 5 or 6 pumpkins, but I only had 3. That’s okay, though, because the stuffing leftovers will be great with some eggs!
Stuffed Mini-Pumpkins
Inspired by Food & Wine’s Stuffed Yellow Peppers
Serves 5
1 1/2 c cooked long-grain brown rice
5 mini pumpkins
1 c water
3 T olive oil
5 large garlic cloves, minced
1/2 pound Swiss chard, tough ribs removed and leaves chopped
2 large bell peppers, chopped
2 tsp. dried rosemary
2 tsp. dried oregano
1 tsp. garlic powder
Olive oil, for drizzling
Salt and pepper to taste
Preheat the oven to 400 *F. Cut off the tops of all the pumpkins, and scoop out the seeds and stringy insides. Place the pumpkin bottoms, cut side down, in a large baking dish with 1 cup of water. Bake for 30 minutes.
In the meantime, heat the oil in a large skillet over medium heat. Add the garlic and cook until soft and starting to brown, about 6 minutes. Add the Swiss chard and peppers and heat, stirring occasionally, for 10 minutes. Add the rice and spices and cook until soft and fragrant, about 5 minutes.
Flip the pumpkin bottoms over in the baking dish. Spoon filling into each pumpkin “bowl,” then drizzle with olive oil. Sprinkle salt and pepper over each pumpkin, then cover tightly with foil. Bake for another 25 minutes. Remove the foil and bake for an additional 5 minutes.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.
These look almost too cute to eat. Almost.
I’ve never seen edible mini pumpkins! I might have to try it out with acorn squash instead. But I love the idea of a personal stuffed pumpkin.
So festive! These would be perfect for a fall harvest party
Oh, these look perfect – a great fall dinner! yum!
Yum! I rarely take the savory route with pumpkin (what can I say, I naturally sway sweet with most things) but these look great!
These look delicious and pretty to boot! Great presentation!
these are SO cute, and look tasty! I would totally love some eggs with the leftovers!
I love the mini pumpkins! Great recipe and can’t wait to try something like that! I love fall:) Have a fabulous day!
I would never think of doing that. It looks great.
what a great idea for the fall….hearty, warm and delicious!
Congrats on being a FOOD & WINE correspondent as well!! The stuffed mini pumpkins look delicious! They would be the perfect dish for a fall party or even Thanksgiving.
Just found your blog via the big healthy blogger map locator thingie. LOVE your food, your blog, your photos and the fact that you are in Ithaca, my FAVORITE PLACE in the world (except I live in California). Follow! Follow!
Hooray! Have you lived in Ithaca?
They are adorable! I am not sure I could get my kids to eat them, but I certainly would.
Was thinking of making these for a 40 person dinner party. Do you think I could cook off the pumpkins the day before and reheat or would the skin start to shrivel a bit?
How adorable are these?!? I didn’t even know you could eat mini pumpkins!
I will definitely be making these! I am so glad I came across your blog!
Welcome, and hope you enjoy the mini pumpkins!