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Baby Pumpkins Filled with Bacon, Shallots, Mushrooms; pumpkins for Halloween  — 4 Comments

  1. I usually buy a pumpkin for carving but then don’t, so I keep it for Thanksgiving decoration and eat the butternut and/or kabocha instead.

  2. Rats. I wish I’d seen this recipe before I baked our little carved pie pumpkin on 1 November! The bacon would have helped it enormously, I think. Sadly, it was a distinctly tasteless pumpkin – quite surprising for this year that was a bumper crop year for winter squashes. I baked it and mashed it with caramelized onions, butter, mustard & fennel seeds, and a tiny hint of chili pepper. The onions and mustard/fennel seeds were the saving grace….

    I love the carving of the pumpkin on the step! Very artful!

  3. Kate, they are indeed, very useful – at least our varieties are.

    Zoomie, I haven’t carved a pumpkin in, oh, about 30 years lol The varieties we have are meant to be eaten and are quite good – very flavorful

    Elizabeth, onions and mustard can save almost anything – the butter and fennel just add bonus flavors. However, the bacon would have finished it off nicely lol