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hyp-applesauce-stuffed-pumpkin_sm

Applesauce Stuffed Pumpkin

Oct 7, 2016

hyp-applesauce-stuffed-pumpkin_smby Chef Michael Smith, 2016

Pumpkins are not just for carving into pretty faces they’re vegetables, so you can eat them too! As members of the squash family they’re deliciously versatile, inexpensive and packed with nutrients. Your best choice for cooking though are not the various jack-o-lantern varieties, they tend to be too big and bland. Instead, try this simple yet stunning idea with a few mini decorative pumpkins during harvest. With all this seasonal flavour they’re a great way to fill Half Your Plate!

SERVES 4

4 mini pumpkins

2 to 3 cups (500 – 750 mL) of your favourite applesauce

a few sprigs of minced fresh thyme, tarragon or rosemary

a sprinkle or two of salt

lots of freshly ground pepper

1 cup (250 mL) of raw pumpkin seeds

2 slices of rye or multi-whole grain bread

2 tablespoons of olive oil

Preheat your oven to 350ºF. Turn on your convection fan if you have one.

Use a serrated knife to slice off the top of each pumpkin exposing the seed-filled hollow within. Scoop out and discard the seeds. Lightly season the interiors with salt and pepper. Stir together the applesauce and thyme and stuff each pumpkin.

In your food processor briefly grind the pumpkin seeds, bread and olive oil. Process just long enough to coarsely chop the works. Top each pumpkin with a pile of the mixture. Bake until tender and delicious, about 1 hour. Serve and share!

Kitchen Tips

These stuffed pumpkins are an excellent side dish for roast turkey or any other seasonal main course. If you like you can have them for dessert too. For a sweet treat drop the fresh herb and topping. Instead, just add a pat of butter to each one before baking.

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