I got some lovely munchkin pumpkins mainly for decoration for the house over Halloween. I also meant to use them for styling for blog photos but didn't get round to it. However, once Halloween was past, it came time to eat the things.
The only thing I did differently to the original recipe was to scatter on some grated gruyere for the last 5 minutes of cooking. Oh, and I made different sizes so put the bigger ones in the oven to start with and added the teeny tiny ones after 10 minutes or so. The teeny tiny ones were perfect for the boys.
We loved this dish. I really thought we would just eat it as a way of using up the decorative pumpkins but, in fact, I would buy the munchkins just to make this dish - it was yummy. The roasted pumpkin had a lovely nutty taste and each one tasted slightly different to the others. The cream and cheese were so comforting and then there was a lovely little kick at the end from the chilli. And how unbelievably cute are they to serve to the wee ones?