Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Roasted Baby Pumpkins
If your catering business ramps up as the holidays approach, why not try a harvest dish with a high wow factor? These roasted mini pumpkins make a strong seasonal statement but are surprisingly easy to execute.
Servings
6
6
Cuisine Type
- american
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Vegetables
Chef David Vartanian
The Vintage Press
Visalia, Calif.
If your catering business ramps up as the holidays approach, why not try a harvest dish with a high wow factor? These roasted mini pumpkins make a strong seasonal statement but are surprisingly easy to execute.
Ingredients
6 baby pumpkins
1 tbsp. butter
1 onion, chopped
8 oz. smoked or roasted chicken
4 oz. Jarlsberg cheese
1 tbsp. chopped chives
4 oz. roughly chopped pistachios
Salt and freshly ground pepper, to taste
2 tbsp. hot chili sauce
6 oz. heavy cream
Steps
Preheat oven to 325 F. Place whole pumpkins in rimmed baking pan, cover with foil and bake for 45 minutes or until soft.
With sharp knife, remove tops of pumpkins; discard seeds. Season the inside of each pumpkin with salt and pepper.
Melt butter in medium saucepan over medium heat. Add onion and cook until soft.
Raise oven temperature to 350 F. In medium bowl, combine chicken, cheese, cooked onion, chives and pistachios; mix well. Season with salt, pepper and chili sauce to taste.
Fill pumpkins with smoked chicken mixture; pour one ounce heavy cream into each pumpkin. Place tops back on pumpkins; cover with foil and roast at 350 F. for 15 to 20 minutes. Serve immediately.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
