A couple of years ago, I decorated my classrooms with mini pumpkins for Halloween. When Halloween was over, I brought them home and threw them in my flower bed, thinking that they would rot and feed the soil. Much to my surprise, the next spring, a big squashish looking vine started growing in my flower bed! It has come back two years in a row. Last year, I just used the pumpkins for decoration, but this year, I did some searching and saw that they were edible!
They are really simple. You just slice off the top, scoop out the seeds, season how you would like, replace the lid, and bake in a 350 degree oven for about 30 minutes. I used a little dab of butter and a sprinkling of brown sugar and cinnamon. It was okay. The mini pumpkins didn’t really taste like pumpkin at all, they tasted more like a squash, not very sweet. I think a savory application would have been better. I think next time, I might drizzle with a little olive oil, salt and pepper and some fresh (or dried) sage leaves.
They come out really cute. One thing, though, I should have cut more of the stem off. You can see that the stem part sort of burned. These would also make adorable vessels for a stuffing. I’m thinking a sausage/rice mixture would be lovely!