I decided to bake it then stuff it. So that's what I did, 200C for about 35 minutes and it was soft. I carefully cut off the top and scooped out the flesh, discarding the seeds. I mixed the pumpkin flesh with a mixture of sauteed veg, brown rice, crumbled steamed tempeh and asian inspired flavours like soy sauce, lime juice, chilli and fresh coriander leaves. The stuffing made enough for 2 portions, so the rest is still in the fridge.
It was nice but nothing special so I didn't bother with the recipe here, you could probably do better, and so could I if I tried again.
It was pretty though.
Laterz
xXx
Yummy, I haven't seen the mini squashes in Brighton yet, I can't wait to go to the supermarket tomorrow to see if I can get myself one.
ReplyDeleteNice pumpkin! I'm saving myself for when they wheel out the pumpkins for Halloween!
ReplyDeleteSo cute! And stuffed pumpkin is super yum! Good call!
ReplyDeleteHoly munchkin pumpkins batman!
ReplyDeleteThat looks worthy of a super hero that does. Even one who wears their underpants over the top of tights.
the little pumpkin = the cutest! i’ve never had pumpkin like that before, Sal – it sounds awfully yummy to me, and like something i’d like to try. it is super pretty & perfect for fall!
ReplyDeletemmmm... I've had those moments... and when I say moments I mean generally what tastes good isn't pretty and what's pretty doesn't always taste good.. bah..
ReplyDeletestill.. **pinches pumpkin's cute cheeks**
Hee. I love little pumpkins - they are so cute!
ReplyDelete