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Perfect for fall, these baked stuffed mini pumpkins feature tender pumpkins filled with a savory mixture of vegetables, herbs, and cheese for a festive and flavorful side dish.
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https://afoodloverskitchen.com/roasted-stuffed-pumpkins/
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4 mini pumpkins or squash
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 cup kale, finely chopped
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1 teaspoon dried thyme
1 cup gruyere cheese, grated
Salt & pepper to taste
Preheat oven to 375 F (190C). Line a baking sheet with parchment paper.
Slice the tops off the pumpkins and scrape out the seeds. Coat the insides with olive oil and season with salt and pepper. Bake for 20 minutes.
Heat oil in a large skillet over medium heat. Add onion and cook for 3 minutes, then add garlic and cook for 30 seconds. Add kale, cranberries, walnuts and dried thyme. Cook for another 5 minutes. Add half the cheese and stir just to combine. Remove from heat.
Stuff pumpkins with the mixture, then top with the remaining gruyere cheese. Bake for another 8 minutes.