Halloween Stuffed Pumpkins

These adorable stuffed pumpkins double as edible jack-o'-lanterns with a savory wild rice and feta filling.

60 min Serves 5 Easy American

Our own summary of the original — the full post and photos live at happykitchen.rocks.

Transform mini pumpkins into festive Halloween appetizers by scooping them out, baking them, then carving faces before stuffing. The hearty filling combines wild rice, broccoli, pecans, cranberries, prunes, and feta cheese. A second short bake warms everything through for a spooky, delicious treat.

Directions

Set your oven to 200°C (400°F). Slice the tops off 5 small pumpkins and use a spoon to remove the seeds. Lightly coat them with olive oil and bake for 20 minutes, until tender but not overly soft—they'll go back in the oven after being filled.

To prepare the filling, heat a bit of olive oil in a pan and cook the chopped shallot and minced garlic until translucent. Stir in the wild rice and whole rosemary sprigs, then pour in the vegetable stock. Simmer until the rice is tender (about 40 minutes or as directed on the package). Discard the rosemary, then mix in the steamed broccoli, dried cranberries, quartered prunes, toasted chopped pecans, and diced feta. Season with salt and pepper to taste.

On each pumpkin, carve two small triangle shapes for the eyes (and optionally a mouth) to give them a jack-o'-lantern face. Spoon the filling into each pumpkin. Return them to the oven for 10–15 minutes, until the pumpkins are soft and heated through. Serve and enjoy!