How lovely are these Tacky Stuffed Pumpkins?! I’m formally obsessed. That is the proper straightforward recipe to make use of up all these pumpkins you will have round the home.
Thanks to my grocery accomplice Kroger for supporting The Rose Desk and this recipe! It’s partnerships like this that maintain The Rose Desk going.
This recipe will make 2-4 stuffed pumpkins relying on the scale of your pumpkins and could be straightforward to double! The pumpkins I used listed here are pretty giant for minis and made two beneficiant most important course servings, however you might use smaller pumpkins to serve extra.
This scrumptious vegetarian dish consists of caramelized onion, garlic, recent spinach, rice (I used rice pilaf however you should use no matter you will have readily available), and many cheese. And naturally, you may combine the cooked pumpkin in too!
Make-ahead tip: you might simply roast the pumpkins the morning of and even the day earlier than. Refrigerate till prepared to make use of, then pull out of the fridge at the very least thirty minutes earlier than you need to stuff and bake them.
Tacky Stuffed Pumpkins
2-4 small pumpkins
2 Tbsp unsalted butter
1 Tbsp olive oil
1 medium onion
3-4 garlic cloves, minced
4 cups spinach
2 cups cooked rice
1 cup gruyere cheese, grated
1/4 cup parmesan cheese
1 Tbsp recent chopped Rosemary
- Preheat oven to 400 levels. Line baking sheet with parchment paper. Minimize the tops off of pumpkins. Scoop out the seeds and pulp. Brush the within of the pumpkins with olive oil and sprinkle with salt and pepper. Place pumpkins the wrong way up on baking sheet. Bake for 20-40 minutes relying on the scale, or till pumpkins are fork tender.
- In the meantime, soften butter and olive oil in a skillet over medium excessive warmth. Add onion and sauté for 5-7 minutes or till it’s starting to brown. Add garlic and prepare dinner for one more 1-2 minutes. Cut back warmth to low, add spinach, and prepare dinner till wilted. Season effectively with salt and pepper.
- Take away from warmth and stir in cooked rice, gruyere, parmesan, and rosemary, reserving 1/2 cup of gruyere for the topping. Stuff pumpkins with filling, then high with further cheese. Prepare dinner for 10-Quarter-hour, till the cheese is melted. (Broil to get the cheese further bubbly if desired.)
P.S. Don’t waste your pumpkin seeds! Clear them, dry them, and toss with olive oil, salt, pepper, garlic powder, and paprika. Roast at 350 for about Quarter-hour, add some parmesan, then bake for five extra minutes. I allow them to dry within the fridge in a single day and roasted them a pair days later.
Pleased cooking,
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