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  • Winter Pumpkin
  • Winter Pumpkin
  • Winter Pumpkin

Winter Pumpkin

Harvest 2014 | En inventaire | kg

par 100 grammes

x $3.29 = $3.29


Winter pumpkins are a delicious addition to your cold season meal. Choose red or green compact versions of this special cultivar to cook Heaven-and-Earth Tempura Cakes or Pumpkin Puree with Ginger. Its distinctive bottom with a circular ridge, though, gives it away. On some, the ridge may surround a more pronounced bump, or "turban." A freshly cut buttercup may smell like a clean, fragrant cucumber, but once cooked, its orange flesh becomes dense, a bit dry, and very mild. 

Valeurs nutritionnelles

  • Energy 26 kcal

  • Carbohydrates 6.5 g
  • Fat 0.1 g



    Recette du moment

    Ingrédients Baked Mini Pumpkin Pots Préparation

    Baked Mini Pumpkin Pots

    4 mini pumpkins (about 1 pound each)

    4 ounces sweet or hot bulk sausage

    5 eggs

    4 pieces stale bread (any nonsweet kind), cut into cubes

    1 tablespoon minced fresh sage, or 1 teaspoon dried

    1 tablespoon minced Italian parsley

    1/2 teaspoon salt

    1/2 teaspoon freshly ground pepper

    4 teaspoons crème fraîche (optional)

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste. 

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