Corn
& Chipotle Stuffed Baby Pumpkins
(makes
six)
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Prepare six baby pumpkins (the
3" size works best) by slicing off the top 1/2 inch or so. Steam
them, and their lids, for about 15 minutes, being careful not to cook them
until they are mushy. Scoop out the seeds and extra pumpkin meat
to make room for the filling. Place them in a greased casserole dish. |
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For the filling, stir together: |
| 1 |
c |
fresh corn kernels, sliced
off the cob |
| 1 |
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chipotle chili, either canned or
dried, chopped finely |
| 1 |
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egg |
| 1/2 |
c |
milk, or enough to cover the corn |
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Spoon the filling into the pumpkins, set
the lid on top, and bake at 350 for 45 minutes or until the custard has
set. Serve hot. |
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Notes &
Variations:
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Chipotles are smoked jalapeno peppers.
They are often sold in cans, packed with a tomato sauce, and can be very
hot. If you buy the canned variety, you can rinse them off well to
get the flavor of just the pepper after it has given up some of its heat.
They can also be found dried, in which case they should be softened in
warm water (or warm the milk you will use).
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If the pumpkin gets too soft, it may leak
when you pour in a wet filling. If this happens, wrap it in some
tin foil to hold in the filling.
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There are a million stuffing variations, of
course. Add some garlic or parmesan cheese to this one. Use
rice cooked with herbs and add some vegetables or italian sausage.
Try a succotash filling with sauteed green soybeans or limas, corn, and
red onion.
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