I love how jovial these little guys look. Pumpkins are like round, fat, bright orange optimists. They can be serious too—sliced into salads with bitter greens or baked into a no-nonsense loaf of bread. But when left whole and stuffed with cinnamon- laden apples and cranberries, well, they are just joyful.
These petite pumpkins have made their way around the house. First, they decorated Baby L’s dresser, then I gathered them on the table with candles and flowers for Mr. L’s birthday and arranged them on the entryway table as a cheery welcome to guests. Lately they’ve sat on the butcher block waiting to be baked. I wanted to cook them before they went bad—while the world is still tinged with gold; while we still had bags of local Virginia apples. I’m in a fever pitch to live fall. I want to have my pumpkin and eat it to.
Speaking of happy little pumpkins…
Baby L has been standing and considering that first step lately. This morning she pushed herself up from a squatting position, danced a little, then sat back down. She is also expanding her taste buds at a rapid pace. Current favorites are plain yogurt, blueberries, chickpeas, and any kind of cheese you have. I love her openness to tastes. She doesn’t judge the food, but experiences it in full. Even foods she has decided she is not a fan of, she will try a few times, then purse her lips and smack the spoon to let me know she is not in the mood for asparagus. Overall though, she is an excited new addition to the table. Our favorite dinner companion. We can’t imagine having any more fun with her than we already have. (Recipe Below).
- 4 to 6 mini pumpkins
- 1½ cups diced apples
- ½ cup dried cranberries
- 1 Tbsp. sugar
- 2 tsp. lemon juice
- ½ to 1 tsp. cinnamon to taste
- Vanilla ice cream for serving
- Preheat the oven to $375. Cut the tops off the pumpkins and scoop out the seeds. In a medium bowl, stir together the apples, cranberries, sugar, lemon juice and cinnamon. Spoon into the pumpkins and place the pumpkins in a baking dish. Top with a pat of butter and the pumpkin tops. Bake for 40 minutes. Serve warm topped with a scoop of vanilla ice cream.