3 November 2014

Baked stuffed pumpkin - with cheddar sweet potato mash



Around this time of the year I get these little mini pumpkins as table decorations. After Halloween they are eaten, and these little munchkin pumpkins are delicious when stuffed with a cheesy sweet potato mash. I think the sweet flavour of pumpkin and sweet potato really compliment each other, and using strong mature cheddar adds a great flavour to the otherwise very simple recipe. You can also use larger, normal pumpkins for this recipe, just roast them a bit longer than the recipe calls for until they get soft in the inside.

Anyway, here is one of my favourite pumpkin recipes.




Ingredients:

6 small pumpkins, the size of about 2 fists (or 1-2 larger pumpkins)
splash of olive oil
2 cloves of garlic, minced
1 leek, finely chopped
3 medium to large sweet potatoes, peeled and chopped
200g strong mature cheddar, grated
fresh parsley (you can also use dried), finely chopped
salt and black pepper




Method:

Preheat your oven to 200 °C (180 °C fan). Prep the pumpkins by cutting a lid off them and then emptying them out of all the seeds and stringy bits. Don't discard the seeds though - you can easily roast them into a delicious snack (recipe coming up soon). Season the pumpkins with salt and black pepper, and rub olive oil all over the flesh. Don't forget the lids, they are a cute decoration and probably also have a nice amount of flesh in them. 

Put the pumpkins in the oven to roast for 45 minutes (larger pumpkins might need more time). While they are roasting you can prepare the stuffing. Fry the garlic in a splash of olive oil, then add leek and fry until soft. Add the sweet potatoes, and fill with boiling water, and let them cook until soft. Drain, and mash until smooth, and mix the cheddar and parsley in. Season with salt and black pepper.

Once the pumpkins have been roasting for 45 minutes, take them out of the oven, and fill with the sweet potato stuffing, and put back in the oven for another 15 minutes. To serve, garnish with sme parsley, and balance the lid back on.

I had these with some free-range pork chipolatas and homemade apple chutney, and they were delicious!




Linking with CookBlogShare and Tasty Tuesdays

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14 comments:

  1. That sounds absolutely delicious as well as looking fab! Great recipe :-)
    #CookBlogShare

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    1. Thank you - I came up with this recipe over the weekend, and thought it worked exceptionally well (I am more of a baker than cook...)

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  2. Oh my this looks delicious! What a great way to use up the pumpkin we never got round to carving! Thanks for sharing :)

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    Replies
    1. Perfect way to do a pumpkin, and a visually nice presentation too :) Hope you get to try it!

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  3. Wow it looks amazing and sounds like it would taste great too, love those little pumpkins :) #CookBlogShare

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    Replies
    1. I love these little pumpkins - they look so cute as autumnal decorations, and you get to eat them too after you get bored with them :)

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  4. Just dreamy and love the presentation! Thanks for linking up to #tastytuesdays

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  5. Sounds delicious! And who said vegetarian food is not for everyone :)
    #tastytuesdays

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    Replies
    1. I LOVE vegetarian food - I am a meat eater, but I find veggie food often is much mroe inventive and has fresher flavour. :)

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  6. I love the idea that these pumpkins are used for cooking. Too many get wasted at this time of year!

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    Replies
    1. I know - it is such a shame to waste food, and these are just such tasty little things...

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  7. What a lovely idea - so festive and pretty... I would love these on a Thanksgiving blow out meal. Thanks for linking to #CookBlogShare

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    Replies
    1. These are definitely seasonal - I do love pumpkin recipes in the autumn. Thanks for hosting!

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