Ingredients
- 4 mini pumpkins (Jack-be-Little or Munchkins), washed and dried
- 1 tablespoon olive oil
- 12 mushrooms, chopped
- 2 garlic cloves, finely chopped
- 60 g (2½ oz) walnuts or pre-cooked chestnuts, roughly chopped
- ¼ teaspoon smoked paprika
- 4 tablespoons half-fat crème fraîche or Greek yogurt
- 1 tablespoon fresh flat-leaf parsley, finely chopped (or 1 teaspoon rosemary, thyme, or sage)
- 100 g (4 oz) cheese (Emmental, Comté, Parmesan, or Cheddar), grated (half for topping)
- ¼ teaspoon freshly milled black pepper
- Pinch fleur de sel or Celtic salt
Instructions
- Preheat oven to 350°F (180°C).
- Cut tops off pumpkins, scoop out seeds, and brush insides with olive oil. Arrange on a baking sheet.
- Heat olive oil in a skillet and sauté mushrooms and garlic until golden and fragrant.
- Add walnuts, smoked paprika, crème fraîche, herbs, half the cheese, salt, and pepper. Stir until well combined.
- Fill each pumpkin with the mixture, top with remaining cheese, and bake for 20–25 minutes until tender and golden.
- Garnish with fresh parsley before serving.
Notes
- Swap walnuts with chestnuts for a softer, sweeter filling.
- Try cheeses like Gruyère or Fontina for variety.
- For a vegan version, use plant-based yogurt and dairy-free cheese.
- Add quinoa or lentils for extra protein.
- Stuffing can be made ahead and refrigerated until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
