Winter squash are a staple of our diet as the nights draw in and the temperatures drop. These hard skinned fruits, which rampage voluptuously through the vegetable patch all summer, store well and we include them in all manner of squash recipes. They make excellent soups and stews, they are delicious roasted with sage and chilli or sugar and cinnamon, you can stuff pasta with them or even bake them in a cake. But these little munchkin pumpkins were crying out to be centre stage, no walk on part for them, they needed roasting and stuffing with something very special so they could show off their deliciousness!

Stuffed Pumpkin Recipes
Combining three traditionally festive flavours, Stilton and Walnut Pàtê with Port is a vegetarian pàtê which packs a real punch. It is a stand alone dish which I make every year in quantity. I pack some of it into small ramekins as prettily packaged gifts, some helps to make Christmas hampers for family and friends and I keep the rest for us! It appears on our festive menu atop crackers, alongside hearty pickles, chutneys and fruit or in a sandwich for supper; it freezes well so I make a big batch at the beginning of December to last us through to the New Year!

You can, of course, make this recipe with other small squash, one gigantic one to share or you can halve a butternut squash and stuff that.

Stuffed Pumpkin Recipes

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If you have pàtê left over spoon it into a small pot, cover and chill – it will make lovely sandwiches tomorrow!

Stuffed Pumpkin Recipes

Shared with Meat Free Mondays at Tinned Tomatoes – do go and have a read for more fabulous vegetarian meal ideas!

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and with Recipe of the Week at A Mummy Too

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