Miniature pumpkins add seasonal color and flavor to the dining table. They also make novel and practical containers for a variety of foods from soups to desserts.
Choose small pumpkins, about 4 inches in diameter. Wash pumpkins and cut off tops, about 2 inches down. Scoop out insides.
Place pumpkins (and tops, if using) on a foil-lined baking sheet. Bake for 20 minutes in a preheated 250 degree oven until insides just begin to soften. Remove from oven and fill as desired. Allow pumpkin shells to cool if using for cold foods.
Larger pumpkins can be used as soup tureens; increase baking time, as needed.
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