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Autumn Pumpkin Centerpiece

Autumn Pumpkin Centerpiece
I used a pumpkin for a vase and carved veggie flowers to create a centerpiece befitting the season.—Kellie Curtis, Fort Collins, CO
1 ServingsPrep: 1 hour

Ingredients

  • 6 radishes
  • 4 green onions
  • 1 medium pumpkin (about 8 inches in diameter)
  • 1/2 medium head cabbage
  • 1 small cucumber
  • 6 fresh cauliflowerets
  • 6 fresh broccoli florets
  • Wooden skewers
  • 2 medium carrots, cut into 1-1/2-inch lengths
  • 8 fresh green beans
  • 6 cherry tomatoes
  • 6 fresh asparagus spears
  • Toothpicks
  • Fresh parsley sprigs

Directions

  • For radish roses, trim both ends of each radish. With a sharp paring
  • knife, make small rounded cuts toward bottoms, leaving them attached
  • to the base. Make similar petal-shaped cuts above and behind the
  • base cuts to resemble a blooming rose. Place in ice water.
  • Cut white portions of onions into 1-1/2-in. lengths; set aside green
  • portions of onions for flower stems. Cut white portions into thin
  • strips, leaving one end intact. Add to ice water. Refrigerate until
  • radishes open and onions are curled, about 30 minutes.
© Taste of Home 2013

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Autumn Pumpkin Centerpiece (continued)

Directions (continued)

  • Meanwhile, cut top off of pumpkin; scoop out and discard seeds. Place
  • cabbage half in pumpkin, flat side down, for base.
  • Score cucumber by cutting lengthwise strips through peel; cut
  • cucumber into slices. Thread the cucumber, cauliflower and broccoli
  • onto skewers; insert into cabbage base. Drain radishes and onions;
  • thread onto skewers and insert into base.
  • For carrot tulips, make cuts with a paring knife down the sides of
  • carrots toward the base. Thread green beans and reserved green onion
  • portions onto skewers. Top with carrot tulips and tomatoes. Insert
  • into base. With toothpicks, attach asparagus to base. Fill in around
  • inside edge of pumpkin with parsley sprigs. Yield: 1 centerpiece.
© Taste of Home 2013