The Register Forum

Roasted Mini Pumpkins

Back to Article
Back to Article

Roasted Mini Pumpkins

Miriam Alvarez-Rosenbloom, Layout Designer

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






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.

About the Contributor
Miriam Alvarez-Rosenbloom, Layout Designer

What elementary school did you go to?

Amigos

What other activities are you involved in at CRLS and/or in the community?

Food Justice Club, Project...

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






The Student Newspaper of Cambridge Rindge and Latin
Roasted Mini Pumpkins