Saturday, February 15, 2014

Jack Be Little {coconutty pumpkin bake}

We often get fun little veggies in our weekly veggie basket. And with these little guys, we often get information sheets full of facts, history and a recipe suggestion. It's always fun to learn new things about the food I eat, and often times the recipes are delicious.

Sometimes though, they're a death wish.

This was the case of the Jack Be Little pumpkins. Their suggested recipe involved using the mini squashes as cute little fondue pots, with artisan-style bread hunks for dipping.

Now, I have nothing against people who eat bread and cheese, but personally, things are not that pretty when I eat bread and cheese. 

And somehow I just didn't think any paleo "cheezes" would truly live up to fondue-fame and I have yet to find a truly decent paleo bread. I would have to think of something else.

I ended up grabbing a can of coconut milk, adding a bit of spices, and baking away. The result was pretty dang tasty - and the presentation was adorable! 

This is a great recipe to whip up when you have guests over. It's quick and easy to prepare, but looks so elegant.

Plus, it's fun to eat your bowl!

Coconutty Pumpkin Bake

  • 2 Jack Be Little pumpkins
  • 1 cup canned coconut milk (maybe more, depending on the size of your pumpkins)
  • 2 tbsp bone broth
  • 1/4 tsp Asian 5 spices mix
  • Sea salt and black pepper to taste

  1. Open the top of the pumpkins "jack-o-lantern style" and empty out the insides.
  2. Place the tops back on the pumpkins and bake at 200°C (400°F) for about 20-25 minutes.
  3. Whisk together the coconut milk, bone broth, spices, salt and pepper. Pour into the pumpkins. Place the tops on and return to the oven until the pumpkins are fully cooked (10-20 minutes longer, depending on the size of your pumpkins).
  4. Remove from the oven carefully. Serve hot, using a spoon to scrape the flesh from the sides of the pumpkin to eat with the coconut "soup" inside.

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