DINNER
Mini Stuffed Pumpkin
Services 4 Difficulty Medium
Craving a tasty, Kiwi-inspired meal? Our stuffed pumpkin is a must-try!
We use our crowd-fave Sourdough Vienna in the stuffing, with sautéed onions, apple, craisins, bacon, lemon zest, and more – roasted to perfection. Add melted cheese on top, and you’re set.
Give it a go, and trust us – you’ll be making this on repeat!
Ingredients
Stuffing
1 day old Bakers Delight Sourdough Vienna, finely chopped
50g butter
1 large onion, finely diced
1/2 cup (125g) bacon, finely diced
1 celery stick, finely diced
1 granny smith apple, peeled and grated
1/3 cup (45g) craisins
1 tbs lemon rind
1/3 cup (35g) walnuts, toasted
1 egg, beaten
1/2 cup parsley, finely chopped
Salt and pepper to season
Pumpkins
5-6 mini pumpkins
2 cups shredded cheese
Pre-made Sourdough stuffing
Olive oil
Salt & pepper
Method
STEP 1
Pre heat oven to 180 degrees
STEP 2
Cut the top off each pumpkin and scape out the seeds inside, place onto a large baking tray or dish
STEP 3
Brush the inside of the pumpkins and lids lightly with olive oil and sprinkle generously with salt and pepper, place the lids back on and bake until slightly tender, around 20 minutes
STEP 4
Fill each hollowed out pumpkin with Sourdough stuffing, top with shredded cheese.
Leaning the lids on the mini pumpkins, return them to the oven and bake for a further 25-35 minutes, until the pumpkins are cooked, stuffing is crispy and cheese has melted. Serve immediately
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