Savory Stuffed Mini Pumpkins

October 15, 2016
Savory Stuffed Mini Pumpkins - Pumpkins as cooking vessels are one of the simplest and unadulterated pleasures of the season.

“It's hard to be angry or upset, and be grateful at the same time.  

If I'm ever of emotional or upset about something I think ‘What am I grateful for?'  I just feel so much better.  There's so much good out there”     ~ Lewis Howes via Chase Jarvis' 30 Days of Genius

Sally at the Park - October 8, 2016

Sally – October 2016

(This post may contain affiliate links)

“What things have happened during the week that you're most thankful for?”

I smiled at her in the reflection of the mirror as she mixed the color .. this wonderful friend who's been doing my hair for?  As long as I can remember

I thought of the gratitude journal on my nightstand .. the one I spend a few minutes writing in every night before I go to sleep.  She doesn't know it .. but her name appears on more than one page

A few excerpts

My husband who never turns down a hug .. has the best sense of humor .. never says a word about our grocery bill .. and refuses to let me take an overnight shift with the puppies

Sally .. who lays her head in my lap .. dreams of cat toys .. and tennis balls.  The girl who's been hanging out with me this week .. recovering from a huge bump on her head.

Harry .. who chews on my flip-flops .. has nearly tripled in size(!) .. forgets all of his commands .. but always remembers to snuggle

Z .. who eats only greek yogurt, turkey & cheese .. loves to take himself for a walk .. and smiles with his whole face

Kitties who guard the house against bunnies, squirrels and scary people .. give the plants haircuts .. and purr on my pillow

Savory Stuffed Mini Pumpkins - Pumpkins as cooking vessels are one of the simplest and unadulterated pleasures of the season

I'm thankful to the crew who brought us a new roof + gutters this week .. and the return to quiet

For my brother .. who challenges my creativity in the kitchen (and always shares his recipes!)

My grandchildren .. who've reminded me to play

My  children .. who've taught me there's incredible beauty in forgiveness .. that their journey isn't mine .. and some things are never worth abandoning

For autumn in Iowa .. crisp cool air .. brilliantly blue skies .. old oak trees .. and long afternoon walks in the leaves

For Spaghetti Saturdays .. and the gift of friendship

Virtual Assistants .. who are all sorts of wonderful.  One acting as the man behind the curtain .. and another whose a true wizard in all things social.  (ps:  The Veggies has a fun new Instagram account .. if you'd like to follow along)

Savory Stuffed Mini Pumpkins - Pumpkins as cooking vessels are one of the simplest and unadulterated pleasures of the season.

Not long ago .. a trip with my grandson to the pumpkin patch.

Flash-forward to a fridge full of pumpkin wedges .. cubes .. and slices.  Needless to say .. pumpkin has been on the menu ever since.  Especially pumpkins as cooking vessels .. they're one of the simplest and unadulterated pleasures of the season.

This savory blend is a combination of rices .. brussels sprouts .. pecans .. and dried cranberries.  Left-overs are great in omelets .. tossed in salads greens .. or as a component in an impromptu stir-fry late on in the week

Also .. for those of us looking for shortcuts .. look for pre-cooked whole-grain rices (brown, wild rice + more) in both the freezer section and on the shelves as well

Eli - October 2016

Eli – October 2016

Enjoy!

savory-stuffed-mini-pumpkins-pinterest

xoxo

Pin For Later

 

~ Adapted from halfbakedhavest and basiloflove

5.0 from 1 reviews
Savory Stuffed Mini Pumpkins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 Servings
Ingredients
  • 6-8 mini pumpkins
  • 3 Tbsp olive oil + more for prepping the pumpkins to be roasted
  • fine grain sea salt
  • freshly ground black pepper
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1¼ cups wild rice mix
  • 2½ cups vegetable stock (or chicken stock or water)
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 cups brussels sprouts, shaved
  • ¼ cup white wine
  • 1 cup dried cranberries
  • 1 cup pecans, chopped
  • 1 cup goat cheese, shredded (optional)
Instructions
  1. Prep the Pumpkins
  2. Pre-heat the oven to 400 deg F
  3. Remove the tops of your pumpkins in much the same way you would if carving a jack-o-lantern.
  4. Scoop out the seeds (** Note: they're great roasted)
  5. Place the pumpkins on a baking sheet and rub each with a bit of olive oil, sea salt and pepper.
  6. Roast for 15-20 minutes, or until the pumpkins are just tender

  7. Rice
  8. Meanwhile, in a large pot over medium heat, warm 1 Tbsp olive oil and add the onion
  9. Cook, stirring occasionally, until the onion is soft and starting to brown (~ 7-8 minutes)
  10. Add the garlic and cook, stirring frequently, until fragrant (~ 1 minute)
  11. Add the wild rice and cook, stirring frequently, until the rice has toasted slightly (~ 2-3 minutes)
  12. Add the stock, bay leaf, thyme, sea salt and pepper.
  13. Lower the heat and simmer, covered, until the rice is tender (~ 30-40 minutes)

  14. Savory Rice Blend
  15. In a large skillet over medium-high heat, warm a drizzle of olive oil and add the onion
  16. Cook, stirring frequently, until the onion is soft and starting to brown (~ 7-8 minutes)
  17. Add the garlic and cook, stirring frequently, until fragrant (~ 1 minute)
  18. Add the brussels sprouts in a single layer and season with sea salt + pepper.
  19. Allow them to sit for a minute or so before stirring
  20. Continue to cook for another 8-10 minutes, until they're tender and lightly caramelized.
  21. Add the thyme, pecans and wine and cook for another 5 minutes
  22. Remove from the heat and add the rice (there should be around 3 cups of rice).
  23. Add the cranberries and goat cheese (if using)

  24. Savory Stuffed Pumpkins
  25. Arrange the pumpkins in a large baking dish and stuff each with the savory rice blend.
  26. Bake 10-20 minutes, or until the pumpkins are soft and the rice blend is heated through
Notes
Nutritional Data by %
% Protein: 8
% Carbs: 74
% Fat: 2
Nutrition Information
Serving size: 1 Stuffed Pumpkin Calories: 321 Fat: 7.3 Carbohydrates: 59.51 Sugar: 20.04 Protein: 6.87

You Might Also Like

3 Comments

  • Reply taylor k October 15, 2016 at 4:03 am

    Eli has the sweetest face. And I’m thankful for you, too!

    • Reply sexyveggie October 15, 2016 at 4:11 am

      🙂 Have a happy weekend!

  • Reply Ana De- Jesus April 30, 2017 at 11:12 am

    Aw what a lovely insight into your world. These mini pumpkins look delicious and healthy as well!

  • Leave a Reply

    Rate this recipe: