2 Comments

  1. herbert-4
    herbert-4 ·

    Take the little pumpkins cut off the tops and scoop out the seeds, (you can clean, roast, and season the seeds for later), butter and season the insides with a little salt, pepper and a little herbs like sage or terragon (you're in France, so herbes Provence will work), Make a stuffing of onion celery and carrot and a little garlic with stale bread all diced and also seasoned and herbed, and sauteed with butter until sweated. Put the stuffing in the pumpkins put the tops back on, butter the outside, and bake on a sheet pan until tender. Serving varies by pumpkin size. Enjoy. Herb

  2. herbert-4
    herbert-4 ·

    I forgot to say also, fot he above the oven should be medium quick, about 325-350degF.
    Herb