Category: Main Course
Roast Whole Mini Pumpkin w/ Spinach and Brie - TastyPlanner.com
Chef: Marshmallowhead
My interpretation of a superfantastic dish I enjoyed outdoors at a restaurant called Rainarai, sitting on a rug overlooking a canal in Amsterdam.
Ingredients
4 softball sized pumpkins
2 tsp softened butter
1/4 sliced sweet onion
2/3 Bag Baby Spinach
1/2 cup cooked wild rice (fancy cheat: used wild rice salad from deli)
1/4 tsp pimenton (smoked paprika)
8 slices of goat brie or other young cheese
Instructions
Preheat oven to 350F. Scrub pumpkins clean and cut open a lid. Scoop seeds out. Rub insides of pumpkin with a bit of the butter, put the lids back on, sit them on a baking sheet with a bit of water to keep the bottoms from charring. In the oven they go for 30 minutes.
In the meantime, heat remaining butter in a skillet and saute onions. When they get a little fragrant add the mushrooms and spinach till the greens are wilted but still bright. Stir in wild rice, pimenton, and salt/pepper to taste.
Fill the spinach mixture into the pumpkins and top with 2 slices of brie each. Put back in the oven for 3 minutes till cheese melts and serve right away.
If you want to make a few and enjoy later, refrigerate the stuffed pumpkin and add brie later when you re-heat.
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