Is it strange to buy a pumpkin, just because you think it is cute? To make matters worse, I also ate the cute pumpkin.
Well, I didn’t eat it immediately. I was too weak for that, so I let it sit in my room for a week, being nice and decorative and everything.
But when I needed lunch and was really craving something warm and hearty, it was time for the pumpkin to serve its purpose.
I did try to let the pumpkin keep some of its dignity, by filling it with delicious feta and fresh spinach. That way its final calling would be fulfilled in an amazingly delicious way.
The said pumpkin was of the “Jack-be-Little” variety. I had never heard of that before, but after doing some research found out these cuties never get bigger than about 8 – 10 cm in diameter and are said to be quite easily grown at home.
Which resulted in me asking my dad if he could sow some in their garden for next years’ harvest. His reply was that well, ok, he could do that, if I just handed him some seeds to sow. So, I think I’m going to have to buy me another cute pumpkin this week.
Oh, and about the taste of the pumpkin? It was absolutely magnificent! A little bit sweet for my taste, but that was easily compensated by the savoury tastes of the spinach and feta. A real success, so I won’t be sorry to eat that again next week!
Here is the (very short) recipe I used:
Stuffed Mini Pumpkin with Spinach and Feta
- Preheat the oven to 170 degrees Celsius (convection).
- Cut out the “cap” of the pumpkin and spoon out the seeds. (See picture above)
- Place pumpkin in the oven for about half an hour.
- Meanwhile, dice the feta into small cubes and chop up the spinach.
- Take out of the oven, fill with feta-spinach mixture and put back in.
- After about ten more minutes, your delicious meal will be ready.
- Use a spoon to eat both the filling and the “walls” of the pumpkin. You can spoon out the flesh till you are almost at the outer skin.
What is your favourite stuffing for pumpkins?