Mini pumpkins

Create a seasonal side dish that wows in both flavor and appearance with these Sausage, Rice, and Cranberry Stuffed Mini Pumpkins

Cutest little foods ever! I can't believe I'd never cooked with them until now...all the years I have been missing out on their cuteness!

These easy but impressive vegetarian stuffed pumpkins are a festive fall main dish or starter.

These tasty stuffed mini pumpkins combined ground beef, pumpkin puree, and herbs into a hearty and satisfying fall and Thanksgiving meal.

Our mystery box has kept us well supplied with mini pumpkins this fall. For several weeks we’ve enjoyed them displayed on a white platter in the middle of the dining room table as a simple centerpiece. So lovely. But it turns out that mini pumpkins are not just decoration! Read on for recipes, ideas and inspiration… Wash your pumpkins and cut off the top the same way you would a regular sized jack-o-lantern.

Preserve pumpkins and decorative gourds with a couple easy steps. No more rotting mantel displays!

Yields: 8 servings Time: 30 minutes prep, 1 hour 30 cooking, 2 hours minutes total INGREDIENTS: For the rice 2 1/2 cups water 1 1/4 cups uncooked wild rice For the pumpkins 8 mini pumpkins 2 to 3 tablespoons olive oil Salt and pepper to taste 2 cups shredded Brussels sprouts (from about 3/4 pound whole sprouts) 2 t

mini pumpkins 🍂