Stuffed Pumpkins with Herbs & Bread Crumbs

These miniature pumpkins become edible bowls, stuffed with a savory mix of cubed rye bread, diced vegetables, and herbs, then baked with their little lids on until the shells turn soft and sweet.

The rye or whole wheat bread cubes soak up the vegetable stock as they bake, creating a stuffing-like filling that’s hearty enough to serve as a vegetarian main course. The earthy flavor of rye pairs especially well with the natural sweetness of the pumpkin.

Pack the filling in tightly. Loose stuffing dries out, while a well-packed pumpkin steams from the inside and keeps everything moist. The pumpkin lid traps that steam and does all the work for you.

You’ll know they’re done when a knife slides easily through the pumpkin wall. The flesh should be soft enough to scoop out and eat along with the stuffing.

Chef Tips

• Choose mini pumpkins that sit flat on the baking sheet so they don’t tip over and spill the filling.
• Cut the tops wide enough to stuff easily but small enough that the lid stays put during baking.
• Brush the inside of each pumpkin with olive oil before filling for extra richness.
• Save the seeds, rinse and roast them with salt for a snack.

Variations

• Add crumbled goat cheese or Gruyere to the stuffing for a richer filling.
• Toss in dried cranberries and toasted pecans for a sweet-savory Thanksgiving version.
• Use acorn squash if mini pumpkins aren’t in season.