Delicious vegetarian filled mini pumpkins
Pumpkin season is in full swing and now is the time to enjoy the flavor of these colorful vegetables. Pumpkins and gourds are considered to be a low allergen food and easily digestible pulp, making it ideal people with intolerances, babies and toddlers.
Our Mini Pumpkin recipe take these simple and seasonal ingredients, along with chestnuts, and is cooked quickly and easily in a pressure cooker. We used the delicious Butternut and Hokkaido gourds for their nutty-buttery aromas and the addition of chestnuts for sweetness. The gourds are filled with pre-cooked rice, chestnuts and spicy feta cheese. Then, the pressure cooker does all the work in about 20 minutes—you’ll be enjoying a fulfilling meal.
Filled mini pumpkins
2 microwaved gourds, each about 14 ozs
3½ ozs chestnuts, pre-cooked
3½ ozs feta cheese
5 stalks parsley
½ cup pre-cooked rice
2 pinches salt
2 pinches black pepper
1 pinch of cayenne pepper
¼ tsp vegetable broth powder
1/2 cup cream
1. Cut off pumpkin lid, just below the stem and set aside. Scrape inside clean with spoon or ice cream scoop.
2. Using a melon baller, remove pumpkin pulp, maintaining shape, which will be used for cooking.
3. Finely chop pumpkin pulp, chestnuts and feat cheese. Finely chop parsley.
4. Put ingredients and pre-cooked rice in a bowl, season, and mix well. The filling should taste slightly over-seasoned, because when cooking, it easily loses its flavor.
5. Place filling inside pumpkin and press down well with the spoon. Replace pumpkin lid.
6. Fill pressure cooker with water to minimum mark. Place perforated insert in the pressure cooker using the tripod. Put in stuffed pumpkins.
7. Close pot according to instructions, place cooking crown in lid on level 2 (fast cooking stage) and bring to full heat. As soon as yellow ring becomes visible, reduce heat. When the green ring appears, cook for 15 minutes.
8. After 15 minutes, remove pot from heat, and release pressure according to the instructions and open.
9. Carefully remove pumpkins. They will be very hot. Rest for a few minutes before eating.
Recipe by Stefanie Grauer-Stojanovic (KochTrotz) for Fissler