Pumpkins are not just for carving into pretty faces they’re vegetables, so you can eat them too! As members of the squash family they’re deliciously versatile, inexpensive and packed with nutrients. Your best choice for cooking though are not the various jack-o-lantern varieties, they tend to be too big and bland. Instead, try this simple yet stunning idea with a few mini decorative pumpkins during harvest. With all this seasonal flavour they’re a great way to fill Half Your Plate!
Yield: Serves 4
Ingredients4 mini pumpkins
2 to 3 cups (500–750 mL) of your favourite applesauce
a few sprigs of minced fresh thyme, tarragon or rosemary
a sprinkle or two of salt
lots of freshly ground pepper
1 cup (250 mL) of raw pumpkin seeds
2 slices of rye or multi-whole grain bread
2 tablespoons of olive oil
Preheat your oven to 350ºF. Turn on your convection fan if you have one.
Use a serrated knife to slice off the top of each pumpkin exposing the seed-filled hollow within. Scoop out and discard the seeds. Lightly season the interiors with salt and pepper. Stir together the applesauce and thyme and stuff each pumpkin.
In your food processor briefly grind the pumpkin seeds, bread and olive oil. Process just long enough to coarsely chop the works. Top each pumpkin with a pile of the mixture. Bake until tender and delicious, about 1 hour. Serve and share!
These stuffed pumpkins are an excellent side dish for roast turkey or any other seasonal main course. If you like you can have them for dessert too. For a sweet treat drop the fresh herb and topping. Instead, just add a pat of butter to each one before baking.
© Chef Michael Smith – #HalfYourPlate
You can fill more than Half Your Plate and create your own salad with this recipe. Chefs know that the art and craft of filling a salad bowl is one of the greatest expressions of the culinary arts. Home cooks love how easy it is to cram the salad bowl with healthy flavours. Everyone enjoys emptying the bowl. You’ll love knowing you have plenty of delicious dressing leftover for the next salad and nothing beats impressing yourself in your own kitchen! This one was custom created by Honorable Lawrence MacAulay with Chef Michael Smith’s coaching!
These quickly pickled cucumbers are half light salad, half bright condiment. You won’t believe how easy it is to simply simmer together an aromatic pickling liquid to soak a mess of sliced cucumbers. These tasty pickles are strong enough to top fish, chicken or pork but light enough to be an excellent side salad. You’ll love filling Half Your Plate with these big bright flavours!