Baked Miniature Pumpkins

Leah Maroney
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Serving: 1 serving
Nutrition Facts (per serving)
274 Calories
19g Fat
15g Carbs
13g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 274
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 59%
Cholesterol 62mg 21%
Sodium 546mg 24%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 16%
Protein 13g
Calcium 425mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cute comes to mind when you see baked miniature pumpkins filled with Fontina or Gruyère cheese and sage gracing a holiday dinner table in the fall. Kids love them (and so do adults!) because they are individual, personal-sized, side dishes. They're really festive when served on small plates and set at each guest's place setting, and will evoke a chorus of "awws" when people sit down to eat. This delicious recipe could not be more simple to make, and the recipe is easily multiplied.

Did you know that pumpkins are a fruit? It's true and Baby Boos - or miniature pumpkins - are a variety known as Pump Ke Mon or Lil Pump Ke Mon, that can have variable-colored skin and are about 5 inches in diameter and 3 inches high.

Keep in mind that miniature pumpkins or baby pumpkins also are perfect serving vessels for soups, grains, desserts and more.  

Recipe reprinted with permission from The Savory Way by Deborah Madison (Bantam Books).


  • 1 miniature pumpkin (or sweet dumpling squash)
  • Salt to taste
  • Black pepper to taste
  • 1 to 2 tablespoons heavy cream (30 to 36% milkfat or milk or mascarpone cheese)
  • 1 sage leaf
  • 1/4 cup Fontina cheese or Gruyère cheese (grated)

Steps to Make It

  1. Slice off the top 1/2 inch of the pumpkin, scoop out the seeds and rub salt and freshly ground pepper into the cavity.

  2. Pour in 1 to 2 tablespoons heavy cream or milk or mascarpone cheese, add the fresh or dried sage leaf and grated fontina or Gruyère cheese, replace the lid, and bake in a pan until tender, 35 to 45 minutes.

  3. Take care not to overcook the squash or it might split and collapse in the oven. You can serve them on a platter or on individual bread-and-butter plates at each guest's place.