Cooking with mini-pumpkins

It's that time of year again...pumpkin season! These little mini-pumpkins are very popular for decor, but what about cooking with them? They make wonderful little lidded holders for soup or Thanksgiving stuffing.

Here's how: Slice off the tops, scoop out the seeds, season with whatever you like (a little olive oil and some salt & pepper is nice, or you can do the butter and cinnamon route...), replace the tops, and bake in a 350 degree Fahrenheit oven for about 30 minutes. Use these as individual bowls for soup or for Thanksgiving stuffing. You might also try a savory stew or a cornbread stuffing with sausage. Yum!

The nice thing about these little pumpkins is that they are inexpensive, readily available in the fall, and they add a little extra something to your table place settings. Using them roasted as part of your recipe adds a little sophistication to side dishes.

***Note***: when you purchase these little mini-pumpkins, make sure you get them fresh and make sure they have not been coated with wax. Sometimes, grocery stores will sell them for decorative uses only and they will be coated with a layer of wax to make them look shiny. Don't use these to cook with---you'll have a film of melty wax to contend with!