Polenta-stuffed mini pumpkins

October 29, 2009

IMG_3770

I originally bought these mini pumpkins just for their good looks.  But one evening late last week, when faced with a cauldron of polenta and a sudden urge to stuff something with it, I found myself eyeing the pumpkin arrangement.   Once I reached in, there was no turning back.

If you, too, are tempted to violate your pumpkin centerpiece, here’s what to do:

  1. Wash, de-stem, and de-seed the pumpkins.
  2. Coat the exposed flesh with olive oil and herbs.
  3. Bake the pumpkins at 375F for  ~30 minutes at 375F.
  4. Fill them with polenta.  (… Or mashed potatoes!  Surely that would be amazing.)
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4 Responses to “Polenta-stuffed mini pumpkins”


  1. Wow this is such a cute idea! So festive!

  2. onepot Says:

    Thanks, Leftover Queen!

  3. Karen Says:

    These will most definitely be making an appearance on my Thanksgiving table! Thanks for the idea.


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