Baby Pumpkins with Garlic Custard

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Pumpkins are good for more than just seeds, jack-o'-lanterns, and pie. Check out this recipe for Baby Pumpkins with Garlic Custard at Sunset Magazine. The tiny pumpkins are filled with a savory custard and baked for a unusual (not to mention vegetarian) centerpiece of a meal.

The custard could take all sorts of creative mix-ins and additional flavors. This also looks good: Acorn Squash with Boursin. (via YumSugar)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.