Thursday, December 23, 2010

Stuffed Baby Pumpkins

When I grow up, which could totally happen someday, I want to be a professional recipe breeder. We crossed this one with that one the other night and the product was out of this world.

2-3 miniature pumpkins
Olive oil
Small handful pecans
1/4 cup finely chopped leek
4-5 fresh sage leaves, chopped
Freshly ground white pepper 
1 oz. goat cheese, crumbled

Preheat oven to 375 degrees. Cut the tops out of the baby pumpkins on a slight inward angle, and scrape out the seeds. Put the tops back on each pumpkin and bake for 30-45 minutes until soft.

Meanwhile, heat a small pan over medium-high heat. Break the pecans into pieces and toast in the pan until fragrant, then add a glug of olive oil, the leeks, and a pinch of salt and turn the heat down to medium. Saute until the leeks begin to soften, then add the sage and saute for another couple of minutes. Turn off the heat and sprinkle liberally with white pepper.

Fill each baby pumpkin with the leek mixture, top with some goat cheese, and serve hot.

Serves 2-3.

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