stuffed mini pumpkin
I stuffed some mini pumpkins and baked them in the oven for dinner. The varieties were ‘hooligan’ (mottled), jack be little (flattened) and wee be little (dark orange, round). Delicious for breakfast too.
Cut off the lid of the pumpkin. Cut a sliver off the base if necessary so it stands up straight. Scoop out the seeds with a knife and a teaspoon. To make the stuffing, in a blender combine a slice of grainy bread torn into pieces, a handful of chopped parsley, a small onion and a clove of garlic (both peeled and roughly chopped), and about 50g parmesan cheese. Pulse until it forms bread crumbs. Add a tablespoon of olive oil and mix well. Fill the cavities in the pumpkins, replace the lids. Bake for about half an hour at 180 degrees C, uncovered until soft. Leave to stand in a warm place for 10 minutes. The skins will be tender enough to eat, the stalks and base less so.