Baked Mini Pumpkins

Name: Baked Mini Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 3 baby pumpkins; 3 carrots (peeled, diced, and steamed for 8-10 minutes); 2 sweet potatoes (peeled and cubed); 1 tablespoon olive oil; 1 tablespoon coconut oil; 1 teaspoon cumin powder; 1 teaspoon turmeric powder; salt (to taste); 0.5 cup goji berries; 1 tablespoon sesame seeds; 1 teaspoon crushed nuts (optional)

By Dada Shivananda·Intermediate

These baked mini pumpkins celebrate the essence of autumn harvest, bringing warmth and vibrant color to your table. Baby pumpkins, when baked, develop a tender, naturally sweet flesh that pairs beautifully with the earthy richness of steamed carrots and sweet potatoes. The combination creates a dish that nourishes both body and spirit—the orange hues alone remind us of nature's abundance and the seasonal gifts that support our vitality.

Stuffed with pureed carrots seasoned with turmeric and complemented by cumin-spiced sweet potatoes, these little vessels offer a delightful contrast of textures. The soft, creamy filling harmonizes with the tender pumpkin walls, while goji berries add a touch of sweetness and sesame seeds provide a gentle crunch. This is comfort food that honors the earth's generosity while delivering essential nutrients to support our well-being during the cooler months.

Nutritional Benefits: Baby pumpkins are rich in beta-carotene, vitamin A, and potassium, while carrots and sweet potatoes provide additional antioxidants and fiber to support digestive health and immune function. The cumin and turmeric offer anti-inflammatory compounds that aid digestion.

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings

units