Stuffed Mini-Pumpkins

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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!

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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.

Comments

  1. says

    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!

  2. dana says

    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?

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