It is rated as one of the best miniature pumpkins by growers and foodies alike. Standing two to three inches tall, with its scalloped sides and bright tangerine colour, it is easy to be swept away by this little guy's good looks. However, the Munchkin is not just a pretty face.
Its fleshy, nutty, taste is reminiscent of sweet chestnut and the Munchkin doesn’t demand a culinary genius in the kitchen. Keeping it simple, you can:
- Slice off the top;
- Scoop out the seeds, wash, salt and roast separately;
- Drizzle with olive oil and some seasoning;
- Roast on a bed of herbs such as rosemary or thyme for about 15 minutes;
- Serve whole or cut into pieces.
If you have a little more time, or are feeling more adventurous, you may want to try stuffing your Munchkin:
- Begin to roast your Munchkin as above;
- Sauté some chopped bacon, mushrooms, onions and chilli;
- Mix with cooked rice, couscous or quinoa;
- When your Munchkin has softened, fill it with the mixture and roast for a further 10-15 mins or until tender.