You know those mini pumpkin filling up the supermarkets’ vegetables shelves in this period? The one everyone uses as Halloween decorations, I mean. Well, they are the cutest and actually real pumpkins. Meaning they are edible and amazingly tasty.

I saw this pumpkins for years and always wondered if they were just decorative, to be fair. I then just decided to do what I am best at: stuff and bake. You really don’t need to take the skin off, but just cut the top and remove the seeds, which of course you can roast and eat as well. Use a sharp knife, be careful and patient and the trick is done. Once baked, the pulp will come off really easily, enveloping the tasty staffing. I went for a vegetarian version, but you can of course stuff these with whatever you like. Don’t waste real food for decorations.

“My favorite word is ‘pumpkin.’ You are a pumpkin. Or you are not. I am.”
Harrison Salisbury

Vegetarian Stuffed Mini Ghost Pumpkins

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Prep Time 15

Cook Time 45

Course Main Course

Cuisine British

Servings 4 pumpkins

Equipment

frying pan
Bowl
baking tray

Ingredients

4 Mini Ghost Pumpkins
240 gr Chickpeas (one Can)
150 gr Ricotta
150 gr Mushrooms
1/2 Onion
2 tbsp Breadcrumbs
to taste Salt, Pepper and Spices
as required Olive Oil

Instructions

Remove the top of the pumpkin and the seeds, spray with some Olive Oil and Salt. Cover the pumpkin with the lid and bake for 20 minutes at 180C.
In the meantime, warm up some olive oil in a frying pan, and cook the sliced onion and mushrooms for about 10/15 minutes. At last, add the beans for 5 minutes and season with salt, pepper and spices (paprika for me). Remove the pan from the heat and add the ricotta. Mix well.
Fill the pumpkin with the beans-ricotta mixture, top up with some breadcrumbs and spray some olive oil. Bake for other 15-20 minutes, until golden on top.