November 28, 2011

Roasted Pumpkin Stuffed with Herby Potatoes

You know those cute little pumpkins they sell at the grocery store? You can eat them! And they are delicious! (As long as they aren't shellacked - look for the ones that look natural rather than super shiny). This little dish is fun, festive, and really good for you. Sincerely, it's JUST a roasted pumpkin with mashed potatoes - super easy! The best part of these cute little treats is that kids love them. Jaden's eyes widened and with a squeal of delight, he ate it right up. Total joy for the mommy. 

Serves 6. 
  • 6 mini pumpkins (not the super shiny ones)
  • 3 large potatoes
  • Olive oil 
  • 1/3 cup milk (I used soy milk)
  • Sea Salt and freshly ground pepper
  • 1 teaspoon Italian dried herb seasoning
  1. Pre-heat oven to 350F. Slice tops off of pumpkins and gut out the insides. Reserve seeds. Brush insides with olive oil, sprinkle lightly with salt and bake for 45 minutes - lids off. Remove from oven and set aside. 
  2. Meanwhile, wash and cube your potatoes. I never peel them, but you can if you want to. Boil them in salted water until tender on medium heat. About 20 minutes. Drain and place into large bowl. Mash together with a generous drizzling of olive oil, milk, generous pinch of salt and pepper, and Italian herbs. Add more oil to taste and consistency. If they are really dry, add more milk. 
  3. Stuff the pumpkins with mashed potatoes, top with the pumpkin lid and re-heat in the oven until ready to serve. 

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