Roasted Mini Pumpkin Baked Autumn
By: Chef Michael Carrino
Here's a delicious dish from Chef Michael Carrino. Roasted mini pumpkin baked autumn will deliver the great flavors of Fall by combining pumpkin, apple and maple syrup. You'll love this dish for Thanksgiving or any time of year.
Cooking Time1 hr 5 min
Ingredients
- 8 mini pumpkins
- 2 white potatoes
- 1 butternut squash
- 2 apples
- 2 cups maple syrup
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
Instructions
Step 1: Roasting the Pumpkin
- Pre-heat oven to 350 degrees F.
- Hollow out mini pumpkins being careful not to puncture the bottoms.
- Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
- Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
- When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.
Step 2: The Filling
- Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
- Split the butternut squash in half and remove the seeds.
- Peel the apples, quarter and remove the seeds and core.
- On a greased cookie sheet lay apples and squash flat side down and cover with foil.
- Bake for 35-45 minutes until both squash and apples are soft to the touch.
- Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
- Place the potatoes in a large bowl with the roasted apples.
- Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
- With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
- Finish the filling with a bit of the pumpkin maple syrup.
- Scoop the filling into the baked pumpkin and return to the oven.
- Warm up the filled pumpkins for approximately 10 minutes prior to serving.
- Enjoy this delicious fall dessert!