Not Just for Show!

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With crisp weather comes harvest-themed cooking. Most people don’t realize that mini pumpkins are more than just decoration, they are also edible. A relative of the acorn squash, when cooked they become single serving bowls! Filled with veggies and grains, they can be a perfect side dish for a fall dinner.

Baked Mini Pumpkins

INGREDIENTS

  • 4 mini pumpkins
  • ½ cup uncooked rice
  • Juice of 1 orange
  • 2 teaspoons honey
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped pecans
  • 1 teaspoon orange zest
  • 1 teaspoon chopped fresh mint
  • 1/2 teaspoon fine sea salt

TO MAKE

  • Preheat oven to 375°F.
  • In a medium saucepan, combine rice and enough water to cover by one inch. Bring to a boil, then simmer until the rice is cooked through, 15-20 minutes. Drain and rinse with cold water. Transfer to a medium-size bowl.
  • Cut the tops off pumpkins. Using a large spoon, scoop out seeds and strings. Place pumpkins cut-side-down in a baking pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn pumpkins upright and return to the oven until flesh is tender when pierced with a fork, about 5-10 more minutes.
  • Combine orange juice and honey, and pour over rice. Add the salt, pepper, cranberries, pecans, orange zest and mint. Spoon the mixture into pumpkins and serve.

Photography by Kayce McClure

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