peas and baby onions served in mini pumpkins
(1 rating)
I didn't get a picture of this at Thanksgiving but it made a beautiful presentation. And you can eat the pumpkin as well as the peas and onions.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For peas and baby onions served in mini pumpkins
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10tiny real pumpkins
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10 tspbutter
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6cups frozen peas and onions in butter sauce, cooked
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salt and freshly ground black pepper to taste
How To Make peas and baby onions served in mini pumpkins
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1Preheat oven to 425 degrees. Wash mini pumpkins and cut 2 slits in top to allow steam to escape. Place in 9 by 13 inch baking pan that has been sprayed with non-stick spray. Bake 30-40 minutes until tender. Remove from oven.
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2When pumpkins are cool enough to handle cut tops off and scoop out seeds. Place 1 teaspoon butter and some salt and pepper in each. Fill shells with cooked peas and onions. Return to warm oven in covered pan until ready to serve, but don't hold them very long or they lose color.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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