Peas and Baby Onions Served in Mini Pumpkins
And you can eat the pumpkin as well as the peas and onions.
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- tiny real pumpkins
- 10 tsp
- cups frozen peas and onions in butter sauce, cooked
- salt and freshly ground black pepper to taste
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.
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.