Baked Autumn

Oven roasted miniature pumpkins stuffed with a squash, potato and cheese mixture make a gorgeous thanksgiving side dish that will make everyone think you're a genius chef! =)
This is a terrible picture, I'll have to get a new one in a couple of days when I make these again.

INGREDIENTS

• 8 mini pumpkins
• 2 white potatoes
• 1 cup mashed pumpkin or squash (roasted butternut squash works quite well)
• 1-2 cups honey (maple syrup is traditionally called for, but I hate maple anything - feel free to use it if that's your thing)
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• Gruyère, Jarlsberg, Fontina, Chevre, Provolone or even feta cheese to put on top before serving (just one of those, not all of them!)

INSTRUCTIONS

Step 1: Roasting the Pumpkin

1. Pre-heat oven to 350 degrees F.
    
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
    
3. Pour 1/4 cup honey (or less if pumpkins are smaller) in each.
    
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the honey may bubble up so the foil will save you some clean up later).
    
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.

Step 2: The Filling

1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
    
2. Remove from heat and drain potatoes
   
3. If using roasted butternut squash remove seeds and scoop out squash meat, add to potatoes.  If using canned pumpkin, add pumpkin to potatoes.
   
4. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
    
5. Add a bit of the pumpkin honey from the earlier roasting. I use a very small amount, it's really about your taste at this point.
    
6. Scoop the filling into the baked pumpkin and return to the oven
   
7. Place a bit of cheese of your choice on top of each pumpkin, then warm up the filled pumpkins for approximately 10 minutes prior to serving.