Roasted Mini Pumpkins

Miriam Alvarez-Rosenbloom, Layout Designer

Yes, you can eat these, and they are delicious. Recipe can be easily scaled up or down, and when in doubt, just throw all these ingredients straight into the pumpkin, mix, and bake.

Serves 4

4 baby pumpkins
2 tbsp lime juice
2 tsp lime zest
2 tbsp honey
4 tbsp olive oil
2 tsp harissa
8 springs thyme
Salt, to taste

Preheat oven to 350º F. Cut tops off of pumpkins and scoop out seeds. In a small bowl, combine lime juice, zest, honey, olive oil, harissa, and salt. Divide mixture evenly among pumpkins, then place a few bent thyme springs into the cavity. Use a spoon or your fingers to coat the top cut part of the pumpkin with the oil mixture.

Roast for 1 hour, or until flesh is soft and lightly browned.

This piece also appears in our September 2018 print edition.