Peas and Baby Onions Served in Mini Pumpkins

Kathie Carr

By
@kathiecc

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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Serves:

8

Prep:

20 Min

Cook:

30 Min

Ingredients

10
tiny real pumpkins
10 tsp
butter
6
cups frozen peas and onions in butter sauce, cooked
salt and freshly ground black pepper to taste

Directions Step-By-Step

1
Preheat 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.
2
When 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.

About this Recipe

Course/Dish: Vegetables