Roasted Baby Pumpkins
| Serves | 6 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner |
| Menu Part | Entree |
| Cuisine Type | American |
Chef David Vartanian
The Vintage Press
Visalia, Calif.
If your catering business ramps up as the holidays approach, why not try a harvest dish with a high wow factor? These roasted mini pumpkins make a strong seasonal statement but are surprisingly easy to execute.
Ingredients
6 baby pumpkins
1 tbsp. butter
1 onion, chopped
8 oz. smoked or roasted chicken
4 oz. Jarlsberg cheese
1 tbsp. chopped chives
4 oz. roughly chopped pistachios
Salt and freshly ground pepper, to taste
2 tbsp. hot chili sauce
6 oz. heavy cream
Steps
- Preheat oven to 325 F. Place whole pumpkins in rimmed baking pan, cover with foil and bake for 45 minutes or until soft.
- With sharp knife, remove tops of pumpkins; discard seeds. Season the inside of each pumpkin with salt and pepper.
- Melt butter in medium saucepan over medium heat. Add onion and cook until soft.
- Raise oven temperature to 350 F. In medium bowl, combine chicken, cheese, cooked onion, chives and pistachios; mix well. Season with salt, pepper and chili sauce to taste.
- Fill pumpkins with smoked chicken mixture; pour one ounce heavy cream into each pumpkin. Place tops back on pumpkins; cover with foil and roast at 350 F. for 15 to 20 minutes. Serve immediately.