Stuffed Pumpkins

Name: Stuffed Pumpkins
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 loaf sourdough bread, about 1 pound; 8 to 12 miniature pumpkins; 2 teaspoons olive oil; 1 1/2 teaspoons Diamond kosher salt, more as needed for seasoning the pumpkins; 1/2 teaspoon freshly ground black pepper, more as needed for seasoning the pumpkins; 3 ounces (6 tablespoons) unsalted butter; 1 1/2 cups diced onion; 1 cup diced celery; 2 medium tart apples, such as Granny Smith, peeled and diced; 3 cloves garlic, minced; 1/4 cup coarsely chopped fresh sage; 2 tablespoons coarsely chopped fresh thyme leaves; 1 tablespoon finely chopped fresh rosemary; 1 cup heavy cream; 1 1/2 cups vegetable broth, more as needed; 3 large eggs, beaten; 8 ounces Gruyère cheese, grated; 1 cup dried cranberries, optional

Savory mini pumpkins, filled with a vegetarian blend of herbs, Gruyère, and cream, make a festive dish.

⭐ 4.4 (25 reviews) Prep: 30 minCook: 105 minTotal: 135 minYields: 12 servings

Category Tags:

Dinner Entree Side Dish

Cuisine Tags:

American

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Instructions

Preheat oven to 250 F.
Cut bread into pieces, spread on a large rimmed baking sheet, and bake for 25 to 30 minutes until dry. Transfer to a large bowl.
Increase oven temperature to 400 F and line the baking sheet with foil. Slice approximately 1/3 off pumpkin tops, scoop out seeds and loose fibers. Brush pumpkin interiors and lids with olive oil, then sprinkle with salt and pepper.
Replace lids on pumpkins, arrange on the baking sheet, and bake for 20 to 25 minutes until slightly tender. Remove from oven and set aside.
Melt butter in a large skillet over medium heat. Add onions, celery, and apples; sauté for 6 to 8 minutes until onions are translucent and apples are tender.
Stir in garlic, sage, thyme, and rosemary; cook for 2 minutes. Transfer this mixture to the bowl with dried bread.
Add cream and broth to the bread mixture, stirring to moisten; adjust broth as needed. Mix in 1 1/2 teaspoons salt and 1/2 teaspoon pepper; adjust seasoning to taste. Incorporate the beaten egg, then fold in cheese and cranberries.
Mound approximately 1 cup of stuffing into each mini pumpkin. Return pumpkins to the oven, leaning their lids. Decrease oven temperature to 375 F and bake for 30 to 40 minutes until the stuffing's internal temperature reaches at least 160 F.

Nutritional Info (per serving)

Calories: 413 kcal

Carbohydrate: 45 g

Cholesterol: 74 mg

Fiber: 6 g

Protein: 14 g

Saturated Fat: 12 g

Sodium: 634 mg

Sugar: 15 g

Fat: 21 g

Unsaturated Fat: 0 g