Baked Mini Pumpkin Pots
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5
Eggs1 tbsp
Sage (minced fresh)1 tbsp
Italian Parsley (minced)1 tsp
Salt1 tsp
Pepper (freshly ground)Directions:
1
1 Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
2
Slice the top quarter off each pumpkin and remove the seeds and stringy bits
3
1 In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through
4
Drain off any rendered fat and set aside
5
1 Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined
6
1 Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet
7
Bake for 40 minutes, until the pumpkins have soft- ened
8
Remove the pan from the oven and use a spoon to compress the stuffing a little
9
Pour 1 of the remaining 4 eggs into each pumpkin
10
Lightly cover the pumpkins with a sheet of aluminum foil
11
Increase the heat to 400 degrees F and return the sheet to the oven
12
Bake for another 10 minutes, until the eggs are just set
13
1 Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste
14
1 Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
15
Slice the top quarter off each pumpkin and remove the seeds and stringy bits
16
1 In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through
17
Drain off any rendered fat and set aside
18
1 Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined
19
1 Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet
20
Bake for 40 minutes, until the pumpkins have soft- ened
21
Remove the pan from the oven and use a spoon to compress the stuffing a little
22
Pour 1 of the remaining 4 eggs into each pumpkin
23
Lightly cover the pumpkins with a sheet of aluminum foil
24
Increase the heat to 400 degrees F and return the sheet to the oven
25
Bake for another 10 minutes, until the eggs are just set
26
1 Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste