Pumpkins mini

Pumpkins mini Recipes

 

Availability: Fall-Thanksgiving (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least through the end of November and can last much longer depending on conditions.  Check your winter squash often for signs of decay and then eat it up!

How to eat: These Jack-Be-Little mini pumpkins are actually a type of acorn squash!  Cut the "lids" out and roast them whole with sweet or savory spices and a little butter for a side dish or dessert!  Or try stuffing them with rice, raisins, ground beef, other sauteed veggies, etc.  One option for cooking is to remove the lids, scoop out the seeds, place face down in a baking dish, add 1 inch of water around the base and bake at 375 to 400 degrees until tender 45 minutes to 1 hour.  This keeps the flesh very tender and moist, great for scooping out and incorporating into baked dishes or soups.  Also try roasting face up on a baking sheet with a little bit of apple cider, maple syrup, cinnamon, etc inside the cavity until tender.  These Jack Be Littles are downright delicious and so unique on the plate!

Hot to preserve:  Store them!  You could roast them and scoop out the flesh to freeze, but that would be pretty labor intensive.  

Maple Custard Pumpkin Pots

6 Jack-Be-Little edible minature pumpkins
1 1/2 cups whole milk
6 egg yolks
1/4-1/2 cup maple syrup
sprinkles of nutmeg, cinnamon, cardamom, etc.
whipped cream

Cut the tops out of the minature pumkins, reserve the lids, and scoop out the seeds.  Place face down in a baking dish and pour 1/2 inch of hot water in and around them.  Bake at 375 for approximately 20 minutes, then turn face up and bake another 5 minutes.  Remove from oven.  Mix egg yolks and maple syrup until smooth.  Bring milk to just barely boiling and pour in a very slow stream into the egg yolk mixture whisking constantly until all combined.  Add to pumpkins, top with sprinkles of spices and bake another 30 minutes, adding lids this time into the baking dish.  Remove from oven, let cool for several minutes and top with whipped cream!  

Roasted Jack Be Little Mini Pumpkins
  • Jack Be Little Pumpkins, tops cut off, seeds scooped, tops retained
  • butter
  • maple syrup
  • orange juice or lemon juice
  • cardamom, or any other spice of choice
  • salt and pepper

Place prepared pumpkins on baking sheet. Put all ingredients inside pots. Replace lids. Roast at 400 degrees until very tender, about 40 mins. Serve whole and scoop out flesh to eat. Use any leftover flesh in pie or soup. 

Stuffed Jack Be Little Pumpkins

Jack Be Little pumpkins are delicious stuffed with a variety of stuffings either sweet or savory.  Try this option below or substitue to your liking or available ingredients.  You could also try using onions, greens, rice, and lentils as a stuffing.  Or a sweet stuffing with rice, raisins, cranberries, apples, cinnamon, etc.  Any way you try it, these personal sized mini pumpkins are a perfect addition to a hoilday meal!

JBL pumpkins, lids and seeds removed
1 onion, chopped
1 apple, peeled and chopped
Handful of cranberries
3 cloves garlic, peeled and chopped
Salt & pepper
½ lb ground sausage
½-1 cup bread crumbs or rice
Grated cheese

Roast JBL pumpkins with lids on in oven at 400 until fork tender, about 40 min.  Meanwhile, sauté onion in oil until translucent.  Add garlic and sausage and cook until done.  Add apple, cranberries, seasonings and stir until softened.  Combine with rice and cheese, stuff into pumpkins, and bake 15 min at 350.