Stuffed Mini Pumpkins

I love pumpkin season! This is an adorable vegetarian meal to make for your Nanny Family or your own family during pumpkin season that I found at Ready Set Eat. If you love pumpkin as much as I do you can try these other pumpkin recipes I have made for and with the children in my care: pumpkin cake roll, pumpkin pancakes, and pumpkin cookies.

You Will Need:

4 mini pumpkins
1 bag (10.8 oz) Frozen Brussels Sprouts
2 tablespoons butter
1 medium onion, chopped
2 medium carrots, sliced
2 medium ribs celery, sliced
8 ounces baby portobello mushrooms, sliced
1/2 pkg (13.7 oz) Gardein® Plant-Based Ground Be’f
1 cup cooked wild rice
1/2 cup dried apricots, diced
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons fresh sage leaves
1 teaspoon fresh thyme
1 teaspoon fresh rosemary

What to Do:

1. Preheat oven to 400°F. Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while preparing stuffing.

2. Microwave Brussels sprouts according to package directions. Pour out onto cutting board to cool. Thinly slice cooked Brussels sprouts and set aside.

3. Melt butter in a large skillet over medium heat. Pour in onion, carrots and celery and cook until tender, about 10 minutes, stirring occasionally.

4. Add mushrooms, Brussels sprouts, ground be’f, rice, apricots, and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.

5. Divide stuffing evenly between each pumpkin. Replace tops onto pumpkins and bake for 10 minutes. Remove from oven, cut each stuffed pumpkin in half, and serve.


Recipe found at Ready Set Eat


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