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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

  • Trim both ends of each radish. With a sharp knife, cut radishes into
  • roses. 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. Place in
  • a bowl of ice water; add radishes. Refrigerate until radishes open
  • and onions are curled, about 30 minutes.
  • Meanwhile, cut top off of pumpkin; scoop out and discard seeds. Place
  • cabbage half in pumpkin, flat side down, for base.
© Taste of Home 2012

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Autumn Pumpkin Centerpiece (continued)

Directions (continued)

  • 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.
  • With a sharp knife, cut carrots into flower shapes. Thread green
  • beans and reserved green onion portions onto skewers. Top with
  • carrot flowers and tomatoes. Insert into base. With toothpicks,
  • attach the asparagus to base. Fill in around inside edge of pumpkin
  • with parsley sprigs. Yield: 1 centerpiece.
© Taste of Home 2012