Aren’t they cute?
These little pumpkins are from seeds given to me by my friend from our conversation group. She said they are Jack Be Little.
The smallest is just 3 inches across and the largest is a whopping 4 inches.
They are just crying out to be stuffed for a first course, don’t you think?
So I did….
If you want to see some of the yummy stuff my friend makes, her blog is cerise et clafoutis (She loves clafoutis as much as I do….).
Miniature Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon
Total time: 30 minutes
- 2 tiny pumpkins
- 3 medium shallots, sliced
- 3oz (90gr) mushrooms, sliced
- 1oz (30gr) walnuts
- 1 slice bacon or dry-cured ham
- 2 tsp olive oil
- 2 tsp butter
- 2 tbs fresh sage
- 1 tsp paprika
- Cut the top 1/3 off each pumpkin. Scoop out the seeds
- Place tops and bottoms cut side down on a baking sheet and bake, 400F (200C) oven, for 15 minutes.
- While pumpkins bake:
- Sauté the bacon or ham and shallots in olive oil until both are crisp.Remove and keep warm.
- Sauté mushroom, walnuts, sage and paprika in butter until starting to brown.
- Add ham and shallots, stir well to combine.
- When pumpkins are ready fill with the stuffing and return the bottoms to the oven for 5 minutes, just to heat through.
- Remove and serve with the tops.
On the opposite end of the pumpkin spectrum….
I used to plant big ones.
I easily carried 20 of these little ones from the garden in my basket this year.
The last time I planted the big ones it took two of us to lift it into the trailer so we could haul it to the house with the garden tractor.
Mon mari butchered it with his trusty machete.
For all of the gruesome photos, have a look at my Pumpkin Butchering post.
If you want nutrition information for the recipe, try this site: Calorie Count