Ricotta stuffed munchkin pumpkin with vegetable crisps

Munchkin pumpkins, those sweet mini sized pumpkins, are so cute and versatile in side or main dishes especially in this season. They simply make the perfect Halloween food and something that kids also enjoy. And as you can see, I bought a pile of them.

Today's recipe is an effortless ricotta stuffed munchkin pumpkin served with some vegetable crisps from the shop – easy! This recipe can be easily expanded for several pumpkins and this is how it's done.

Munchkin pumpkins

Ricotta cheese (about 30g per pumpkin)

1 garlic clove

Applewood smoky cheddar (optional)

Lemon & Pepper breadcrumbs

1 small bag of vegetable crisps (mine were parsnip, beetroot and sweet potato crisps)

Smoked pepper hummus (my recipe for this special hummus will be posted here soon)

Rocket

Cut a small lid off the pumpkin and remove the seeds. Chop the garlic finely and grate the smoky cheese. Mix the stuffing ingredients (ricotta, garlic, cheddar and breadcrumbs) together and fill the pumpkin with it. Place the lid back on.

Bake the pumpkin at 180C for about one hour until fully baked. Serve it on a bed of rocket with the vegetable crisps and hummus.

Enjoy the cosy autumn evenings!

Your VegHog