These baked mini pumpkins are a nice starter to a meal. Stuffed with steamed pureed carrots and sweet potatoes, it’s deliciously warm, mushy, and packed with antioxidants and fiber. It is healthy as well as easy to serve as each mini pumpkin is perfectly portioned to suit an individual serving size.
So, make the most of the pumpkin harvest during the fall season with these baked mini pumpkins, and liven up your feast table with a splash of orange. Add a bit of crunch if you like by topping it off with some crushed nuts.
Baked Mini Pumpkins
- 3 baby pumpkins
- 3 carrots, peeled, diced, and steamed for 8-10 min
- 2 sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 tsp cumin powder
- 1 tsp turmeric powder
- Salt to taste
- To Garnish:
- 1/2 cup goji berries
- 1 tbsp sesame seeds
- 1 tsp crushed nuts (optional)
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 and then puree it using a hand blender or a regular blender.
In a separate pan, heat the coconut oil. Then add the cubed sweet potatoes, cumin powder, and turmeric powder. Sauté, and cook for 5 to 6 minutes, till the sweet potatoes are tender.
Once the pumpkins are baked, stuff them with a tbsp of pureed carrot. Add two to three pieces of sweet potato on top.
Garnish with sesame seeds and goji berries and serve.
Optionally, you can top it off with some roasted crushed nuts as garnish.