Baked Baby Pumpkins with Walnuts & Cranberries
Preparation time: 110 minutes - Serves 8
8 Baby Pumpkins
2 to 2 ½ cups apple cider
3 tablespoons unsalted butter
1 small Vidalia onion, chopped #2 cutting cone
½ cup sour cream, crème fresh or yogurt
3 tablespoons brown sugar, or to taste
½ teaspoon ground cinnamon
Freshly ground black pepper
1 to 1 ½ cups bread crumbs, or rice cake crumbs for gluten free
½ cup chopped walnuts
½ cup dried cranberries
1 tangerine or orange sliced
Preheat the oven to 375°F (191°C). Cut the top off the pumpkin, about ¼ way from the top, and scoop the seeds. Place the pumpkin in the baking pan cut side down and add a ½ inch apple cider to the pan.
Bake the pumpkin for 50 minutes, or until the flesh is tender. Remove from the oven and set aside to cool. Scrape out the pumpkin flesh, being careful not to puncture the outer shell. Puree the pumpkin flesh through a food mill, or in a blender or food processor. Set aside.
In the frying pan, melt the butter and add the onion. Sauté until the onion is golden. Add to the pureed pumpkin with the sour cream, brown sugar, ground cinnamon, salt and pepper to taste, and parsley. Mix well and blend in enough bread crumbs to form a firm mixture. Correct the seasonings, if necessary. Spoon the stuffing into the eight baby pumpkins and sprinkle some of the breadcrumbs over the stuffing. Bake in a buttered Jelly Roll baking pan for 30 minutes or until piping hot.
Serve with turkey, ham or pork. Top with walnuts, cranberries, and tangerine or orange slices.