If you haven't thrown away your halloween pumpkin, there are ways you can get extra use out of it.
For instance, check out this recipe:
Roasted Harvest Vegetable Filled Baby Pumpkin
Ingredients:
5 ea. Baby Pumpkins
3/4 cup peeled Carrots
3/4 cup peeled Butternut Squash
3/4 cup peeled Rutabaga
3/4 cup peeled Pearl Onions
3/4 cup washed Kale
1 1/2 Tablespoon Olive Oil
Salt and Pepper to Taste
Procedure:
Preheat oven to 350 degrees. Wash, oil lightly and season pumpkins. Place onto cookie sheet and bake for 20 minutes until tender. Remove, cool and remove top carving pumpkin style. Remove seeds and reserve both cleaned pumpkin and top.
Dice all vegetables into ½ inch pieces
Place in bowl all vegetables except Kale, toss together with Olive Oil and season taste.
Bake on a non-stick cookie sheet at 350 degrees for 20 minutes until tender
Rough chop Kale and place into bowl.
Remove vegetables and toss with Kale, cover with plastic wrap and let set for 5 minutes. Place mix into pumpkin, heat in oven for ten minutes prior to serving.
Serves 5
