jack be little pumpkin recipes (with rice and kale)

jack be little pumpkin recipes with wild rice are as delicious as they are cute. Stuffed Mini Pumpkins are so versatile for parties, as side dishes, as a starter or even as main.

how to cook small pumpkin

Actually, I’ll be completely honest in saying that I didn’t know these mini jack-be-little pumpkins were edible! I thought they were strictly decorative pieces, not for eating. Yep, it turns out you can eat these mini pumpkins! And oh my gourd they’re delicious. o

INGREDIENTS jack be little pumpkin recipes

• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/3 cup chopped walnuts
• 1 tbsp balsamic
• 1 cup chopped kale
• 1 cup wild rice
• 3 cups vegetable broth
• 1 tbsp olive oil
• pinch sea salt
• 2 tbsp lime juice
• pinch sea salt and pepper to taste
• PUMPKINS:
• 6 jack-be-little pumpkins
• 2 tbsp olive oil for painting

jack be little pumpkin recipes with wild rice video

step 1

Prick each mini pumpkin with a fork and cook them on a plate in the microwave for 4 minutes. (If you don’t have a microwave, then roast them in the oven for about 10 minutes at 200°C/180°C fan/400°F/gas 6.), and line a baking tray with parchment paper. In a medium saucepan add the wild rice, broth, oil and salt. Bring to a boil, then reduce to a simmer and cook with the lid on until pleasantly chewy in texture, about a couple of minutes or until cooked (25 to 30 minutes). When cooked pour in the balsamic vinegar and lime juice. Stir and cover with a tea towel. Let stand for 15 minutes. Then, add the dried cranberries, walnuts, pumpkin seeds, kale, and salt and pepper to taste. Stir to combine.

step 2

Slice off the mini pumpkin tops and scoop out the seeds. (Either discard or toast the seeds later with salt.) This leaves a hollow cavity to fill. Paint each pumpkin (inside and outside) with olive oil. Place the pumpkins on the baking tray and bake until fork-tender and golden, 20 to 30 minutes. Fill the cooked pumpkins with the rice medley and serve.

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