These baked mini pumpkins are a delightful starter to any meal. They are stuffed with steamed, pureed carrots and sweet potatoes, offering a warm, soft texture packed with antioxidants and fiber.
Enjoy the essence of the fall pumpkin harvest and brighten your feast table with a splash of orange. For an added crunch, consider topping them off with crushed nuts.
Baked Mini Pumpkins
A delightful vegetarian starter featuring baked baby pumpkins stuffed with pureed carrots and sweet potatoes, accented with warm spices. Garnished with goji berries, sesame seeds, and optional crushed nuts, this dish is a perfect way to celebrate the fall harvest.
Ingredients
- 3 baby pumpkins
- 3 carrots, peeled, diced, and steamed for 8-10 minutes
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- Salt to taste
- To Garnish:***
- 1/2 cup goji berries
- 1 tablespoon sesame seeds
- 1 teaspoon crushed nuts (optional)
Instructions
Preheat the oven to 200°C (390°F)
Cut the baby pumpkin vertically in half and scoop out the seeds.
Bake the pumpkins in the oven for 20 minutes at 200°C.
In a skillet, heat some olive oil. Add the steamed carrots and season with turmeric and salt. Sauté and cook for 2 minutes.
Allow the mixture to cool, then puree it using a hand blender or a regular blender.
In a separate pan, heat the coconut oil. Add the cubed sweet potatoes, cumin powder, and turmeric powder. Sauté and cook for 5 to 6 minutes until the sweet potatoes are tender.
Once the pumpkins are baked, stuff them with a tablespoon of pureed carrot and add two to three pieces of sweet potato on top.
Garnish with sesame seeds and goji berries and serve.
Nutrition
-
157.6 Calories
-
30.0g Carbohydrates
-
0.0mg Cholesterol
-
6.4g Fat
-
5.0g Fiber
-
3.5g Protein
-
150.0mg Sodium
-
0.0g Trans fat
Notes
Optionally, top off with roasted crushed nuts as an extra garnish.
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