Baked Miniature Pumpkins with Shiitake and Silken Tofu Recipe
This recipe for Baked Miniature Pumpkins with Shiitake combines the sweet, tender roasted pumpkin flesh with a savory filling of shiitake mushrooms, edamame, and silken tofu, all seasoned with a delicate kombu tsuyu broth and a hint of Japanese seven-spice shichimi togarashi. It’s a visually stunning, comforting dish perfect for fall or any time you want a unique, healthy meal that highlights seasonal vegetables and umami flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Pumpkin and Filling
- 4 miniature pumpkins
- 4 tbsp olive oil
- 1 small leek, sliced
- ⅓ cup shelled edamame
- 3 shiitake mushrooms, sliced
- 100 g silken tofu
Seasoning and Broth
- 1 cup kombu tsuyu (Japanese soy-based soup base)
- 3 cups water
- 1 dash shichimi togarashi (Japanese seven-spice blend)
Instructions
- Prepare the Pumpkins: Preheat the oven to 375°F (190°C). Cut the tops off the miniature pumpkins and scoop out the seeds and pulp, creating a hollow cavity. Brush the inside and outside of each pumpkin with olive oil to enhance roasting.
- Make the Filling: In a skillet, heat some olive oil over medium heat. Add sliced leek and sauté until soft. Add shiitake mushrooms and edamame and cook until tender. Crumble silken tofu into the pan and cook gently, combining all ingredients. Remove from heat.
- Stuff the Pumpkins: Spoon the cooked filling mixture into each hollowed pumpkin, filling them generously but not overflowing.
- Prepare the Broth: In a baking dish, mix kombu tsuyu and water. Place the stuffed pumpkins into the dish, arranging them so they sit in the broth but are not fully submerged.
- Bake the Pumpkins: Bake in the preheated oven for 40–45 minutes or until the pumpkins are tender when pierced with a fork, and the filling is heated through.
- Finish and Serve: Remove baked pumpkins from the oven. Sprinkle a dash of shichimi togarashi over each pumpkin for a mild spicy kick. Serve warm, letting guests scoop out the savory filling along with the tender pumpkin flesh.
Notes
- When scooping out the pumpkins, reserve the seeds for roasting separately if desired.
- Silken tofu is delicate; handle gently to avoid breaking it up too much in the filling.
- Kombu tsuyu can be found in Asian grocery stores; it adds a rich umami flavor.
- Adjust the amount of shichimi togarashi depending on your tolerance for spice.
- This dish pairs well with steamed rice or a light green salad.
