Baked Mini Pumpkin Pots
Baked Mini Pumpkin Pots is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. » Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfection» Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
» In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through.
Drain off any rendered fat and set aside.
» 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.
» Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet.
Bake for 40 minutes, until the pumpkins have soft- ened.
Remove the pan from the oven and use a spoon to compress the stuffing a little.
Pour 1 of the remaining 4 eggs into each pumpkin.
Lightly cover the pumpkins with a sheet of aluminum foil.
Increase the heat to 400 degrees F and return the sheet to the oven.
Bake for another 10 minutes, until the eggs are just set.
» Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
