What To Do With Those Baby Pumpkins? Stuff & Roast 'Em!

BAY AREA, CA – Miniature pumpkins make festive decorations, to be sure. But they are also edible. So before you toss those table-toppers, give this recipe a try.

A top-rated recipe by Chef David Vartanian, of The Vintage Press in Visalia, transforms the little gourds into a dinner entree when stuffed with chicken, Jarlsberg cheese, pistachios and cream.

Experts note, however, that the pumpkins can grow bitter as they age, so best to consume within two or three weeks of purchase.

Happy Halloween!

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Roasted Whole Baby Pumpkins by Chef David Vartanian

Serves: 6

Ingredients

6 baby pumpkins
1 tbsp. butter
1 onion, chopped
8 oz. smoked or roasted chicken
4 oz. Jarlsberg cheese
1 tbsp. chopped chives
4 oz. roughly chopped pistachios
Salt and freshly ground pepper, to taste
2 tbsp. hot chili sauce
6 oz. heavy cream

Steps

1. Preheat oven to 325 F. Place whole pumpkins in rimmed baking pan, cover with foil and bake for 45 minutes or until soft.
2. With sharp knife, remove tops of pumpkins; discard seeds. Season the inside of each pumpkin with salt and pepper.
3. Melt butter in medium saucepan over medium heat. Add onion and cook until soft.
4. Raise oven temperature to 350 F. In medium bowl, combine chicken, cheese, cooked onion, chives and pistachios; mix well. Season with salt, pepper and chili sauce to taste.
5. Fill pumpkins with smoked chicken mixture; pour one ounce heavy cream into each pumpkin. Place tops back on pumpkins; cover with foil and roast at 350 F. for 15 to 20 minutes. Serve immediately.

Also from the Patch fall recipe files:

• Stir Up Treats For The Grown-Ups: Halloween Cocktails
• Fabulous For Fall: Creamy Pumpkin Hummus Recipe
• Halloween 101: How To Roast Perfect Pumpkin Seeds
• Holiday Dessert: Fall Pear Crisp

-- Recipe by Chef David Vartanian, The Vintage Press, Visalia, via FoodService Director/Photo courtesy of American Pistachio Growers