Baked Minikin

Jenny Smith
Jenny Smith

Cook: 1h

Total: 1h

Yield: 2 servings

Dish: Soups

Cuisine: Soups

Ingredients

  • 2 minikins (mini pumpkin)
  • 1 finely chopped red onion
  • 1 tbsp olive oil
  • 1 clove of ground garlic
  • 200g Ricotta cheese (use light ricotta as a healthy option)
  • 1/2 tsp cumin
  • 1 tbsp cornflour
  • 3 slices of bacon
  • Parmesan

Method

  1. Roast minikins at 180°C for 40 minutes – just pop them in the oven
  2. Meanwhile fry onion in olive oil for 2 minutes until lightly brown
  3. Add garlic to the onion and fry for 30 seconds. Set aside
  4. Cut bacon into small squares and fry
  5. In a bowl, mix together fried onion, bacon, ricotta cheese, cumin and cornflour
  6. After 40 minutes remove minikins from the oven, let cool for 5-10 minutes
  7. Cut off minikin top lids (like the picture)
  8. Scoop out the seeds and discard
  9. Scoop out cooked pumpkin insides being careful not to break the outside shell
  10. Whisk together cooked pumpkin with the ricotta/onion mix from step 4. (You will need to mix vigorously to mix in the pumpkin)
  11. Fill each minikin with the mix. Grate parmesan on top of the mix and seal the minikin with its lid. Return minikins to the oven and bake for a further 15 mins
  12. Serve, its a great start to a meal, or side to a main with nearly any meat

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Keywords: Baked Minikin, Baked, Minikin