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
