Twice-Roasted Miniature Pumpkins with Onions and Thyme

1. 1

   Preheat the oven to 375F.

2. 2

   On a baking sheet, roast the miniature pumpkins until fork-tender, about 30 minutes.

3. 3

   While the pumpkins are roasting, saute the chopped onion in the butter or oil until soft and translucent.

4. 4

   Stir in the thyme, salt, pepper, and nutmeg.

5. 5

   Remove from the heat and let cool to room temperature.

6. 6

   When the pumpkins are tender, use a very sharp knife to cut a lid from each one.

7. 7

   With a teaspoon, scoop out the seeds and stringy fibers, but leave the thick walls of the little pumpkins intact.

8. 8

   In a medium bowl, combine the breadcrumbs with the egg and the cooled sauteed onion.

9. 9

   Fill each pumpkin with the prepared stuffing.

10. 10

    (The pumpkins can be made ahead up to this point and refrigerated for up to a day.)

11. 11

    Bake the filled pumpkins until they are heated through, about 20 minutes; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.