By Chef J. Hugh McEvoy

Serves: 9

Prep and baking time: 90 minutes


9 (6 pounds) whole mini baking pumpkins

3 Tablespoons canola oil

1 Teaspoon sea salt

Smashed Potatoes

2 lbs fresh red potatoes with skin

1 lb sweet potatoes baked in skin

¼ cup fresh green onions, bulbs and tops — chopped

¼ cup unsalted butter


Remove tops from pumpkins and save. Remove seeds and threads. Cut bottoms level for stable baking. “Paint” the pumpkins with canola oil inside and out. Bake in a 350° F oven for approximately one hour or until lightly brown and tender.

Cut potatoes with skins on into even cubes. Steam until tender. Mash gently using a wire masher. Add butter and a bit of milk if needed. Add chopped green onion.

Fill baked pumpkins with mashed potatoes. Brush potatoes and pumpkins with melted butter. Return to oven until golden brown or about 10 minutes. Serve covered with pumpkin tops as “hats.”

Calories: 280; Total Fat: 8g; Protein: 6g; Saturated Fat: 2g; Total Carbs: 52g; Dietary Fiber: 5g; Sugars: 26g; Cholesterol: 5mg; Sodium: 270mg