Baby Pumpkins with Squashed Potatoes

I’ve got some Jack-be-Little pumpkins in the CSA box and they said these guys were delicious. Well, time to use them up!

I am serving them with Tuscan kale (from the CSA box as well) and salmon.

Baby Pumpkins with Squashed Potatoes

4 servings

Ingredients:

4 baby pumpkins, Jack-be-little, or any other (about 4 ounces each)

4 Yukon Gold potatoes, cut in small cubes

2 tablespoons unsalted butter

2 tablespoons half and half

1/3 cup milk

Kosher salt and pepper

Pumpkin seeds (optional)

Fresh parsley or chives

Directions:

Set oven to 350 degrees

Cut off the 1/4 top of each pumpkin and scoop out the seeds with a spoon. Season cavity with a bit of salt and butter. Set cap back in place and place in baking dish. Bake until creamy-soft inside, about 20 to 30 minutes for small squash, 30 to 45 minutes for larger ones. Scrape the pumpkin puree into a medium pan in very low heat. Add 1 tablespoon of butter and 2 tablespoons of half and half. Add a pinch of salt. Keep warm.

In a large sauce pan cover potatoes with water. Bring to boil and simmer until potatoes are tender, 10 - 15 minutes. Drain potatoes and return to pan while hot. Mash by with a potato masher, mixer or immersion blender. Add milk and 1 tablespoon of butter. Add salt to taste. Keep warm.

Pour ¼ of the pumpkin puree into one pumpkin and fill the rest with mashed potatoes. Repeat with the remaining pumpkins.

Keep warm in heated oven until it’s time to serve. Serve sprinkled with chives or parsley, toasted pumpkin seeds (if you used them) and place pumpkin tops at the side.