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Roasted Mini-Pumpkin Baked Autumn

Date Added: Oct 31, 2010 American Appetizers
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Prep Time

15 mins

Cook Time

1 hrs 20 mins

Ready In

1 hrs 35 mins

Serving

8

*to adjust serving size click on "serving box".

Description

Watch Chef Carrino make this delicious and 100% edible mini pumpkin squash dish, perfect for your next fall dinner party! A great Thanksgiving Day appetizer.


Ingredients

  • 8  Each Miniature Pumpkins
  • 1
  • 1 3/4  Cup(s) Maple Syrup
  • 2

Directions

    1. Preheat oven to 350 degrees
    2. Hollow out mini pumpkins, be careful not to puncture the bottoms
    3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each
    4. Oven roast the pumpkins on a cookie sheet lined with foil for about 1 hour or until slightly tender
    5. Allow the pumpkins to cool for about 10 minutes
    6. Pour the syrup into a small bowl and reserve for later

    Filling

    Ingredients

  • 1 Each Butternut Squash, cut in half, seeded
  • 2 Each White Potatoes, peeled, cut into large pieces
  • 2 Each Apples, peeled, cored, quartered
  • 1 3/4 Cup(s) Marple Syrup
  • 1 Pinch Salt
  • 1 Pinch Pepper, fresh ground
  • Directions

    1. Preheat oven to 350 degrees
    2. Place potatoes in a sauce pan with cold water, simmer until fork tender
    3. On a greased cookie sheet, lay apples and squash flat side down and cover with foil
    4. Bake apples for about 30 minutes and squash for 1 hour or until both squash and apples are soft to the touch
    5. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes
    6. Place the potatoes in a food processor
    7. Scoop out the inside of the roasted squash and add to food processor with the potatoes
    8. Add apples to food processor
    9. Blend the warm ingredients and add a pinch of salt and pepper
    10. Finish the filling with a bit of the pumpkin maple syrup
    11. Push the potato, apple and squash mixture thru a fine mesh strainer for a smoother texture
    12. Scoop the filling into the baked pumpkin and return to the oven
    13. Warm up the filled pumpkins for approximately 20 minutes prior to serving
    14. Enjoy!

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