Autumn has arrived, and those comfortable high‑70s days invite cozy cooking. I fell for these charming “Baby Tiger” mini pumpkins — each one a unique mix of white, orange, and green.
They’re perfect for roasting and stuffing. Using a sharp paring knife, carefully cut a lid around each stem and remove it. I find it easiest to push one side of the cap inward slightly, then lift it out. Keep children and pets away while you work.
Remove the seeds and fibrous strands, rinse the cavities, and pat dry. Lightly brush the interior and the top of the exterior with oil (or use a non‑stick spray).
Roast at 375°F (190°C) for 40–50 minutes, turning them halfway through, until the flesh is tender.
While the pumpkins roast, prepare the filling. Cook giant pearl couscous according to package directions; or substitute orzo or another small pasta. Finish the cooked couscous with a dissolved bouillon cube (regular or organic) and a splash of olive oil to taste.
Spoon the warm couscous into each roasted pumpkin and top with a sprinkling of cheese. I used shredded parmesan, but asiago or romano work well too.
For mushroom lovers, slice fresh shiitakes and discard the tough stems (reserve stems for stock if you like). Sauté the caps in a little olive oil with minced garlic over medium‑high heat until fragrant. Add a splash of sherry, wine, or water, season lightly with sea salt and pepper, and continue cooking until the liquid evaporates and the mushrooms are tender.
Divide the sautéed mushrooms among the filled pumpkins and return them briefly to the warm oven (you can leave the oven off) to meld the flavors and keep everything warm.
Serve with spoons so each person can scoop out the tender pumpkin flesh along with the couscous and mushrooms. It counts as a vegetable serving — a selling point for picky eaters. In my house one child finished their pumpkin while the other politely declined. Such is family life.
Happy fall and enjoy these little stuffed pumpkins as a simple, seasonal main or side.
- 4 Tiger mini pumpkins
- 2 cups cooked giant pearl couscous, warm
- 1 regular or organic bouillon cube dissolved in 1 cup hot water
- 3 tablespoons olive oil, divided
- 6 ounces fresh mushrooms, cleaned and sliced
- 1 small clove garlic, minced
- 1 tablespoon sherry, wine, or water
- Sea salt and pepper to taste
- 4 tablespoons shredded parmesan, asiago, or romano cheese
- Preheat oven to 375°F (190°C). Wash pumpkins. Carefully cut stem tops off with a sharp paring knife. Remove strings and seeds and rinse the interiors. Brush the insides and the top outsides with 1 tablespoon oil. Bake 40–50 minutes, turning once halfway through, until tender.
- Combine couscous, dissolved bouillon, and 1 tablespoon oil in a bowl. Spoon about 1/2 cup couscous into each cooked pumpkin, including any remaining liquid. Sprinkle each with 1 tablespoon cheese. Return pumpkins to the warm oven (oven can be turned off) while you prepare the mushrooms.
- Heat the remaining 1 tablespoon oil in a nonstick skillet over medium‑high heat. Add garlic and cook about 30 seconds until fragrant, then add mushrooms and cook, stirring, for 3 minutes.
- Add sherry (or wine/water), season with sea salt and pepper, and cook 2–3 more minutes until the liquid evaporates and mushrooms are tender. Spoon an equal portion of mushrooms on top of each pumpkin before serving.