Prep Time: 30 minutes

Cook Time: 30 minutes

Pumpkins aren't just for jack-lanterns anymore! They make a delicious addition to your holiday feast! The miniature pumpkins that are commonly used for decoration can also be used to create a delicious casserole that will have all your guests begging for the recipe.

Here is what you will need to create roasted miniature pumpkin casseroles:

Ingredients

10 miniature pumpkins

2 tablespoons of olive oil

½ cup of chopped white onion 1 pound of ground seitan or other hearty meat replacement

2 tablespoons of soy sauce

2 tablespoons of brown sugar

4 ounce can of sliced mushrooms

1 can cream of mushroom soup (Here's a DIY vegan version!)

1 ½ cups of cooked white rice

8 ounce can of water chestnuts, drained

Directions:

Preheat your oven to 350 degrees. Line a cookie sheet with tin foil. Use a sharp knife to slice off the top 1/3 of the pumpkin creating your lid. Scrape out the seed and pulp from the pumpkins. You can discard the seeds or dry them for planting next growing season. Place the hollowed out pumpkins on the cookie sheet. Take a large pan and add the olive oil and sautee the onions until they are soft. Add the setan and cook until brown. Now add the soy sauce, brown sugar, mushrooms and cream of chicken soup. Simmer for 3 to 4 minutes. Now add the cooked rice and water chestnuts stir to combine. Measure out around ½ cup of the mixture into each of your hallowed pumpkins. Place the lids on top and bake for 30 minutes.

Fun Facts: