Oct 22, 2009 9:40 am US/Central
Stuffed Mini Pumpkins
(WCCO)
6 mini pumpkins (about 8-10 ounces each)
1 TBSP olive oil
4 slices thick-cut bacon, chopped
½ cup chopped onion
½ cup chopped red bell pepper
1 TBSP minced fresh garlic
1 ½ cups fresh or frozen, thawed corn kernels
1 medium zucchini, diced
1 TBSP minced fresh rosemary
2 tsp. minced fresh sage
2 tsp. chopped fresh thyme
¼ tsp. freshly grated nutmeg
salt and pepper to taste
Preheat the oven to 375.
Make two 1-inch-long slits on either side of the stem of each pumpkin to allow steam to escape. Place the pumpkins in one layer in a shallow baking dish; put the dish in the hot oven, and bake the pumpkins for 50 minutes or until the pumpkins are tender but not mushy. Remove the dish from the oven, and let the pumpkins cool.
Meanwhile, heat the oil in a large nonstick skillet, over medium high heat. Add the bacon and sauté for 5 minutes or until fat has rendered. Add onion, pepper and garlic and sauté for 2 minutes. Add corn, zucchini, rosemary, sage, thyme, nutmeg, and salt and pepper to taste and sauté for 8 minutes, or until vegetables are tender.
When the pumpkins are cool enough to handle, cut a circle about 1½ inches in diameter around the stem of each pumpkin, and remove the lid. With a small spoon, remove the seeds and strings from the center of each pumpkin and from the lid, leaving the flesh intact. Spoon the vegetable filling into the pumpkins and cover the pumpkins with their lids. Return the pumpkins to the baking dish, and cover the dish with foil. Place the dish in the oven for 15 minutes or until the pumpkins are heated through. Serves 6.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
Stumble It!
