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Spooky Mini Pumpkins

The fall season calls for some Halloween-themed recipes. Get crafty and creative with these Spooky Mini Pumpkins, where we fearlessly embrace the charm of California raisins and make them a key ingredient in the minced meat filling. These little pumpkins make the perfect spooky vessels, transforming into delightfully flavorful jack-o’-lanterns. Get into the Halloween spirit and give it a try – if you dare – for a hauntingly delicious encounter with this playful and flavorful pumpkin dish!

Recipe Courtesy of California Raisins and FoodBoom

Food styling by Tobias

Ingredients

	For the filling
1	red onion
2 cloves	garlic
4 tbsp	olive oil
500 g	ground beef
1 tbsp	tomato paste
2 tbsp	California Raisins
1 can (400 g)	tomatoes, diced
1 tsp	cumin, ground
	salt
	pepper
	Also
4	hokkaido pumpkins, approx. 500 g
250 g	mozarella

Step 1
For the filling, peel and finely dice the onion and garlic. Heat the olive oil in a pan and saute the ground beef for about 5 minutes. Add onion and garlic and sauté for 3 minutes. Stir in tomato paste and cook for about 3 minutes. Add raisins and tomatoes. Season with cumin and simmer for about 10 minutes. Season to taste with salt and pepper.
Step 2
Preheat oven to 180°C.
Step 3
Cut the pumpkin about 2 cm from the core and scoop out the seeds with a spoon. Use a very sharp, small knife to carve a face into the pumpkin. Fill the pumpkin with the ground beef mixture and top with the mozzarella. Place the pumpkins on a paper-lined baking sheet and bake on the lowest rack for about 30 minutes.

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Dessert, Snack

Spooky Mini Pumpkins

Ingredients

For the filling

Also

Step 1

Step 2

Step 3

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