Fall Has Arrived. Welcome Pumpkins.

Fall has arrived and nothing says autumn like bright orange pumpkins!

For your next special dinner, these stuffed baby pumpkins make an impressive side dish to a roast turkey, chicken or ham.

Plus they are so colorful and festive that they are certain to impress your guests.



4 baby pumpkins
1/6 cup vegetable stock or water
1/4 cup onion, finely chopped
1 clove garlic, minced
1/4 teaspoon sage leaves, dried
1/4 teaspoon thyme
1/2 cup bread crumbs, whole wheat
1/8 cup pine nuts, toasted (optional)
1/6 cup celery -- finely chopped
1/8 cup apricots, dried -- chopped
1/4 cup nutritional yeast flakes, grated
Soy sauce, low sodium to taste


Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split.