Baby Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon — 4 Comments

  1. This sounds delicious and the presentation looks beautiful. How much of the pumpkin can you eat? Is the skin on the mini pumpkin tender enough to eat or tough like an acorn squash?

  2. I was going to ask the same thing about how much of the pumpkin is edible. I have always avoided eating pumpkin (another squash, don’t you know) except in pie, but last year at Greenfield Village, we did the Christmas dinner and they served pumpkin soup in the pumpkin and it was amazing! So I’m branching out.

    The puppies look so cute all piled under his chair like that.

  3. Hi Katie. As soon as I saw this recipe, I knew it was a winner for my husband and I. Instead of the mini pumpkins, I used acorn squash that I needed to use. Delicious!! My husband raved about it. It will be a standard Fall recipe for us.
    Also, a few months back, you posted a mini meatloaf and mushroom sauce recipe that has since become the only way I make meatloaf and meatballs.
    Thank you for sharing your fabulous recipes!!

  4. Arianamarie, the skin is tender enough to eat, but I usually don’t. Plus it depends on the type of pumpkin, too.

    Nightsmusic, we don’t even have the type of pumpkin that one carves over here… there all the edible kind and so many different varieties. These little ones are very tasty….

    Diane, so glad you like the recipes! We use the acorn squash for stuffing, too. Love them all.