April 27, 2024

Stuffed Mini Pumpkins

Name: Stuffed Mini Pumpkins
Prep time: 30 min
Total time: 90 min
Yield: 8
Ingredients: 4 mini pumpkins; 1 bag (425 g each) Swanson® Oven Roaster Brussel Sprouts & Carrots; 2 tablespoons (16 g) Earth Balance® Traditional Spread; 1 medium onion, chopped; 2 medium ribs celery, sliced; 1 ¾ cups (226 g) baby portobello mushrooms, sliced; 1/2 pkg (195 g each) Gardein® Plant-Based Ground Be'f; 1 cup (128 g) cooked wild rice; 1/2 cup (64 g) dried apricots, diced; 2 teaspoons (10 g) salt; 2 teaspoons (10 g) ground black pepper; 1 1/2 teaspoons (7.5 g) fresh sage leaves; 1 teaspoon (5 g) fresh thyme; 1 teaspoon (5 g) fresh rosemary

30

Prep Time Minutes
90
Total Time Minutes
14
Number of Ingredients
8
Servings

Tags:

Main Dish,
Over 45 min,
Thanksgiving,
Fall,
Holiday & Seasonal

Ingredients

4 mini pumpkins
1 bag (425 g each) Swanson® Oven Roaster Brussel Sprouts & Carrots
2 tablespoons (16 g) Earth Balance® Traditional Spread
1 medium onion, chopped
2 medium ribs celery, sliced
1 ¾ cups (226 g) baby portobello mushrooms, sliced
1/2 pkg (195 g each) Gardein® Plant-Based Ground Be'f
1 cup (128 g) cooked wild rice
1/2 cup (64 g) dried apricots, diced
2 teaspoons (10 g) salt
2 teaspoons (10 g) ground black pepper
1 1/2 teaspoons (7.5 g) fresh sage leaves
1 teaspoon (5 g) fresh thyme
1 teaspoon (5 g) fresh rosemary

Directions

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Step one

Preheat oven to 400°F (205oC). Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while preparing stuffing.
Step two

Prepare Brussels sprouts and Carrots according to package directions. Pour out onto cutting board to cool. Thinly slice cooked Brussels sprouts and set aside.
Step three

Melt Earth Balance in a large skillet over medium heat. Pour in onion, and celery and cook until tender, about 10 minutes, stirring occasionally.
Step four

Add mushrooms, Brussels sprouts, ground be'f, rice, apricots, and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.
Step five

Divide stuffing evenly between each pumpkin. Replace tops onto pumpkins and bake for 10 minutes. Remove from oven, cut each stuffed pumpkin in half, and serve.