Twice-Roasted Miniature Pumpkins with Onions and Thyme
- 6 miniature pumpkins (about 8 ounces each)
- 1 medium onion, peeled and finely chopped
- 1/4 cup ( 1/2 stick) unsalted butter, or 1/4 cup canola oil
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup fresh breadcrumbs
- 1 egg
- Preheat the oven to 375F.
- On a baking sheet, roast the miniature pumpkins until fork-tender, about 30 minutes.
- While the pumpkins are roasting, saute the chopped onion in the butter or oil until soft and translucent.
- Stir in the thyme, salt, pepper, and nutmeg.
- Remove from the heat and let cool to room temperature.
- When the pumpkins are tender, use a very sharp knife to cut a lid from each one.
- With a teaspoon, scoop out the seeds and stringy fibers, but leave the thick walls of the little pumpkins intact.
- In a medium bowl, combine the breadcrumbs with the egg and the cooled sauteed onion.
- Fill each pumpkin with the prepared stuffing.
- (The pumpkins can be made ahead up to this point and refrigerated for up to a day.)
- Bake the filled pumpkins until they are heated through, about 20 minutes; serve hot.
pumpkins, onion, unsalted butter, thyme, kosher salt, freshly ground black pepper, ground nutmeg, fresh breadcrumbs, egg
Taken from www.cookstr.com/recipes/twice-roasted-miniature-pumpkins-with-onions-and-thyme (may not work)