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Roasted Mini Pumpkin Bowl Casserole

Roasted Mini Pumpkin Bowl Casserole

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A savory casserole baked in hollowed out miniature pumpkins.MORE+LESS-


cup chopped white onion


lb ground beef or turkey


tablespoons brown sugar


can (4 oz) sliced mushrooms, drained


can (14.5 oz) cream of chicken soup

1 1/2

cups cooked white rice


can (8 oz) sliced water chestnuts, drained

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  • 1

    Preheat the oven to 350°F and line a large cookie sheet with aluminum foil.

  • 2

    Using a sharp knife, slice the top 1/3 of the pumpkin off creating a lid. With a spoon, scrape out the seeds and pulp of each pumpkin. Discard seeds and pulp. Place each hollowed out pumpkin on the prepared baking sheet.

  • 3

    In a large pan, add the olive oil and sautee the onion for a couple minutes or until soft. Add the meat and brown until done. Drain.

  • 4

    Add the soy sauce, brown sugar, mushrooms, and cream of chicken soup. Simmer for 3-4 minutes.

  • 5

    Add the cooked rice and the water chestnuts and stir to combine. Pour about 1/2 cup of the casserole mixture into each hollowed out pumpkin.

  • 6

    Place the lid on and bake for about 30 minutes. Serve.

No nutrition information available for this recipe

More About This Recipe

  • Pumpkins aren’t just for carving and adorning your doorstep anymore. Try this for an autumn family dinner or Thanksgiving!Although I usually use miniature pumpkins around my house as inexpensive fall décor, they also happened to be the perfect size to transform into individual serving dishes. I like to use them as serving bowls for a delicious and savory casserole.These Roasted Mini Pumpkin Bowl Casseroles can be served as a hearty appetizer or a meal depending on what size your pumpkins are.The casserole filling comes together quickly in one pot then is poured into each hollowed out pumpkin and baked with the lid on until warm and bubbly. You can actually eat the entire pumpkin itself if you bake the pumpkins just a little bit longer. No dishes here!Serve one miniature pumpkin to each guest and they'll be amazed at how creative you are! When they take off the lid, they can dig into a creamy and comforting casserole. What a great tradition to serve these casserole filled miniature pumpkins every fall.
  • Autumn is the perfect time for casserole. Try these for a nice, easy variety:

Pumpkin Stuffed with Everything Good

Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.

As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."

Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations.

And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.

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Mini Pumpkin Poppers

As a college student I am always looking for the easiest and cheapest recipes that I can throw together.

I have a lot of roommates this year since I’m living in a house rather than an apartment, and that means that anything baked in the kitchen is free game for the other 9 girls.

A few days ago my roommate made the most amazing pumpkin dessert I have ever tasted.

Unfortunately, I was only able to eat one due to the large crowd of girls sitting around the kitchen table, but I immediately asked for the recipe so I could make more.

I was shocked to learn that the recipe only called for three ingredients, pumpkin, cake mix, and margarine. Hello, new favorite food.

How to make mini pumpkin poppers

Step 1: Mix together cake mix and pumpkin puree until blended. You could use beaters or just a spoon, it’s not difficult.

Step 2: Refrigerate dough for 30 minutes. This will allow it to stiffen up a little better, as well as create a sweeter taste.

Refrigerating the dough allows the sugar to absorb some of the fats, and create a sweeter taste when they bake.

Step 3: In a separate, smaller bowl, melt butter.

Step 4: Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick cooking spray.

Step 5: Bake dough at 350 degrees F for 10 minutes, or until toothpick comes out clean.

Step 6: Let the poppers cool, and then sprinkle with powdered sugar or cinnamon and sugar, and enjoy.

What to substitute for margarine/Butter

Butter and Margarine aren’t the best ingredients to put in your food, when trying to eat healthy. Luckily, I have found some delicious alternatives and your delicious bite size pumpkin popper muffins will turn out perfectly.

  1. Coconut Oil – can be substituted straight across for butter. You don’t have to change the measurements of the coconut oil, but instead, simply use the same amount as you would butter.
  2. Avocado or Olive Oil – also a great substitute for butter. They both have a similar taste. I have also heard of people using mashed up avocado in place of butter. I myself have never tried this, but I have heard of this method. If you choose to use avocado, it might also change the color of the poppers to a green tint.
  3. Applesauce – this significantly reduces fat when used in recipes, in place of butter. It is also sweet tasting and highly recommended as a butter replacement for this recipe.
  4. Greek Yogurt – This method isn’t as recommended, but it would work. It has less fat, but also a unique flavor that may contradict the sugar.

For this particular recipe, we recommend using an oil or applesauce to replace the butter, but the other options would work as well. All of the above would be great options.

What to have with your mini pumpkin poppers

Our family doesn’t drink coffee but we definitely drink our hot chocolate and cider. Here are a few of our favorite drinks:

  1. White Hot Chocolate: This unique hot chocolate tastes like melted white chocolate chips. We love dunking our Pumpkin Poppers into it.

2. Nutella Hot Chocolate: This Nutella flavor in a hot cocoa, tops any hot chocolate I’ve ever tasted. If you are a Nutella fan, you need to try Nutella with these Pumpkin Poppers. Amazing. Simply amazing.

3. Homemade Apple Cider: Something about bread and apple cider just goes together. And these Pumpkin Poppers go perfectly with some apple cider.

Did you know we have a youtube channel?

We have hundreds of easy and delicious recipes your family will love. All of our recipes are tried, true, and kid approved. We take you through each recipe, step by step, and show you exactly how to make it.

Mini Pumpkin Pies Recipe

If you’re anything like us, then you probably look forward to pie season all year long. These mini pumpkin pies are proof that the wait is totally worth it.

While pumpkin pie in its nine-inch form is delicious and classic, these mini pumpkin pies are easy to make and even easier to eat. We love whipping up this pumpkin pie recipe in mini tarts for effortless entertaining. Whether you’re making these mini pumpkin pies for a social function or just keeping them on the kitchen counter for a grab-and-go treat for the family, you’re going to love this bite-size version of pie.

Making these mini pies is really no different than making an easy pumpkin pie when it comes to the pumpkin pie filling. All of the filling ingredients are whisked together until they’re smooth and blended well. The reason these mini pumpkin pie bites are easier to make than classic pie is that you don’t have to roll out or shape any pie crust.

To create the mini pie crust, you can simply use a package of store-bought tart shells. The shells are buttery, flaky, and crisp just like classic pie crust. After you fill the shells, it’s just a matter of baking the mini pumpkin pies for about half an hour. Then, you can garnish them with some whipped cream before serving.

Roasting Peppers

Roasting sweet and hot peppers at home is remarkably easy.

Liven up Mexican dishes, sandwiches, antipasto platters, and salads with sweet, freshly roasted peppers.

1. Preheat your oven&aposs broiler.

2. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

3. Keep a watchful eye on the peppers. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven.

4. The peppers will be very hot. Using tongs, carefully turn each pepper over. Once all of the peppers are turned, return the sheet to the oven.

5. When the tops of the peppers begin to darken again, remove them from the oven and place them into a large bowl. Cover the bowl with plastic wrap, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins.

6. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

7. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

8. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper&aposs length. The bulk of the seeds and pulp should drop out the bottom.

9. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up). With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

7 Savory Ways to Get Your Pumpkin Fix

You don’t have to nose dive into the sweet flavors of pumpkin only.

With these savory recipes, you’ll get to know the side of pumpkin that behaves more like healthy gourds like spaghetti squash without tempting your sweet tooth.

#1: Low Carb Pumpkin Hummus

Pumpkin hummus may sound weird at first, but it just takes time and one bite to get used to.

The only real difference in the recipe is swapping chickpeas for pumpkin, which means it doesn’t require much to cross over to the low carb zone.

You’ll still have the creamy texture of traditional hummus and all those classic spices without the carb crash.

While pumpkin hummus may be a new take on an old recipe, pumpkin soup may make you look at pumpkin in a whole new light.

#2: Savory Low Carb Pumpkin Soup

As the recipe creator mentions, this savory keto pumpkin soup recipe can be used as a customizable base so you can stir in sweeteners for more pumpkin flavor or curry for a spicier kick.

Each serving is 4g of net carbs, 13g of fat, 3g of protein, and only 176 calories.

You won’t find those stats in most commercial soup recipes.

Try topping your pumpkin soup with pumpkin seeds for a crunch similar to crackers or croutons, without all the carbs. You can also pair this soup with a cauliflower grilled cheese too.

The next pumpkin recipe also swaps out a carby staple in favor of this seasonal favorite.

#3: Beanless Pumpkin Keto Chili Recipe

Fall may be the best time of year to enjoy chili.

And while most low carb chili recipes just replace the beans for meat, this pumpkin chili recipe does that and uses pumpkin for an extra layer of seasonal flavor without adding too much sweetness.

As with any chili recipe, you can throw everything into a big pot or slow cooker which means there’s less cleanup and even less to think about, making it a great weekday meal you can enjoy for a few days.

The next pumpkin recipe is one you’ll want to double and make more of so you can have plenty of leftovers as well.

#4: Low Carb Mushroom and Pumpkin Risotto

Didn’t think you could have risotto on a keto diet?

Technically you can’t have the Italian kind you’re used to, but you can get pretty close using cauliflower rice and this low carb mushroom and pumpkin risotto recipe .

This recipe uses whole pumpkin and teaches you how to roast it instead of plopping out pumpkin from a can.

All you have to do is cube your pumpkin meat, place it on a baking sheet, toss with olive oil and salt, and roast until soft (about 20 minutes).

Then just add the roasted pumpkin, thyme, and mushrooms cooked in brown butter to your cauliflower “risotto” and voila!

It only takes 30 minutes to make and less than 30 seconds to realize it may be your new go-to pumpkin recipe.

The next recipe also shares similar ingredients, minus the mushrooms, so you could make both at the same time and have nothing go to waste.

#5: Savory Pumpkin Casserole Recipe

If you’re tired of making the same ol’ boring casseroles, this savory pumpkin casserole recipe will wake up your tastebuds.

While the flavors may be different, the process to make it is just as easy as typical recipes:

First, you stir all the ingredients together in a bowl (i.e., pumpkin puree, heavy cream, eggs, ricotta cheese, and garlic).

Next, pour this mixture into a casserole dish, top with herbs, mozzarella slices, and shredded parmesan, and you’re ready to bake.

This casserole is worthy of sitting alongside your Thanksgiving turkey or enjoyed on its own as a comforting and filling casserole that won’t steer you wrong.

If you want to turn the heat up when it comes to your pumpkin flavors, you can totally handle this next recipe.

#6: Pumpkin Curry Chicken

The recipe creators behind the savory pumpkin soup earlier also came up with this pumpkin curry chicken recipe , which balances both sweet and spicy flavors.

Instead of turmeric’s bright yellow hue taking the spotlight, the orange color of pumpkin will stand out in your Instagram photos and make all your followers want to lick their screens.

Give this recipe a try and it will push its way into your weekly rotations, along with this next savory pumpkin snack.

#7: Pumpkin Spice Roasted Pecans

You can also get your pumpkin fix with roasted nuts like in this recipe for pumpkin spice roasted pecans , one of the lowest carb keto nuts around.

If you want a sweeter version, keep the recipe as is.

But for savory pecans, omit the erythritol and vanilla extract and you’ll only need three ingredients to make this classic snack a winner in your house.

Then again, you’ll always be a hero when you make one of these yummy pumpkin dessert recipes up next.

Butternut Pecan Sweet Potato Casserole

I officially have a “casserole” on Minimalist Baker. My grandmothers would be so proud.

Is it too early to start dreaming up my Thanksgiving menu? Please say no.

If I’m being honest, I look most forward to three things at Thanksgiving:

Dinner rolls
Pumpkin pie
& the sweet potato dish (in any and all forms)

Are you surprised they’re all sugar and carbs? I’m not.

This may technically be a sweet potato casserole, but it’s my modern take.

For one, there’s little-to-no (vegan) butter involved.
Second, it’s naturally sweetened with maple syrup and coconut sugar.
Third, I added butternut squash for true autumnal flavor.
Lastly, I replaced the marshmallows with coconut sugar-toasted pecans.

I think your Aunt Sally would still be proud if you brought this to the dinner table, even though it’s hippie-approved.

Plus, it’s simple requiring just 10 basic ingredients and about 1 hour to prepare.

Most importantly, it tastes amazing. It’s:

Slightly crunchy
Perfectly sweet
& Simple

Though I created this recipe with Thanksgiving in mind, it’s ideal for so many other occasions. I could see this as a side dish at fall gatherings and weeknight meals alike, or even as a fall and winter brunch item. If you and your guests have a sweet tooth like me, this will be the first thing to disappear from the table.

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see how yours turns out. Cheers and happy baking, friends!

Make-Ahead Roasted Butternut Squash Casserole

I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends….

The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!)

Here’s a little summary of comments I received when I served it to the fam:

Eric: *Burns mouth.* “Holy sh*t, that’s hot. ” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.)

Adriana, three years old: “NO THANK YOUUUUUUU” (as she skips away with Arlo’s favourite toy in her grasp). Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh).

Arlo, one year old: *Screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some over his shoulder for good luck.

Me: *Scream and beat my hands in protest because I have to wait for it to cool* then enjoys two big servings.

You know the saying…as far as anyone knows, we’re a nice, normal family. Bahaha.

You may have noticed lately that I’ve been on a crusade to create as many time-saving recipes and make-ahead tips as I can. In recent posts, I shared Adriana’s Favourite 10-Minute Pasta, 8-Minute Pantry Dal, and Make-Ahead Thanksgiving Panzanella, to name a few. Last week, I came up with a make-ahead version for one of my favourite side dishes: Roasted Butternut Squash with Pecan Parmesan and Kale! I’m so excited to share how I tweaked the original recipe to minimize day-of prep time. Now that we’re getting into all kinds of holiday celebration meals, my goal is to share as many time-saving tricks with you as I can. It’s making life much less hectic in the Liddon household.

I discovered that this dish can be prepped and stored in the fridge two to three days in advance—and no one will be the wiser! This is a fun trick for holiday meal prep when sanity reaches an all-time low (or is that just me?).

1) Combine the chopped squash, minced garlic, parsley (not shown in the photo!), oil, and salt in an extra-large casserole dish. Pro tip: if I’m really short on time, I’ll occasionally buy fresh pre-chopped squash to save the hassle of peeling and dicing a large one! Sometimes you just gotta live your best life, ya know?

2) Stem and chop the kale, then place it into a zip bag or container.

3) Make the vegan parmesan, and place that into a separate fridge-friendly container.

When you’re ready to roast this beauty either later that day or as many as two to three days later, proceed with the recipe as usual…maybe while giving an evil cackle about how you outsmarted the original instructions. I won’t mind.

One thing’s for sure, I’ll be using this trick for all of my future holiday meals, and even busy weeknights! It’s so handy to have everything prepped and ready to go. I hope this tip helps streamline your own holiday meal planning as well. If you’re looking for more crunch-time holiday inspiration, don’t forget to check out my Make-Ahead Thanksgiving Panzanella recipe—it has had some great feedback so far. Oh, and let me know in the comments if you have any make-ahead recipe requests! I’d love to hear them.

Sweet Potato Casserole

    1) With your oven preheated to 350F, grease a 2qt baking dish and set aside.

2) Scoop out all the flesh of the cooked sweet potatoes and place them in a large bowl. Using a potato masher, mash until smooth, add the butter, milk and both kinds of sugar and mix to combine.

3) Allow the mixture to sit and cool for a few minutes, stir in the eggs and set aside.

4) To make the topping, place the brown sugar, flour and butter into a bowl and using a pastry cutter or a fork, mix the ingredients together making sure the butter breaks up a bit and gets distributed well with the sugar and flour.

5) Add the sweet potato mixture to the baking dish, top with the streusel topping followed by the pecans. Bake for about 30 minutes or until the top is golden and bubbly.

6) Scatter the mini marshmallows in a single layer, pop it back in the oven for about 5 minutes or until they puff up and develop some golden color on top.

Other Breakfast Bakes you will enjoy:

And just so we’re clear, I am completely 100% on board with these breakfast bakes. Such a great alternative to eggs, and with protein! I am still loving my Maple Banana Nut Breakfast Bake.

A few of my other favorites:

Want to see just how easy this recipe is? Watch this video:

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