Suggestions for appetizer?

[CatheyJ]

I have an event coming up this weekend and I want to make an appetizer or dessert that is served in a pumpkin or in small individual pumpkins.. Does anyone have any suggestions? I would prefer something that is served room temp or cold. TIA

[KYHeirloomer]

Camilla Saulsbury has a great recipe for a Pumpkin Panna Cotta, in her book, Panna Cotta.

I'm thinking you could make that and, instead of molding it, just use the mini-pumpkins as serving bowls. In that case, I would steam the squash first, so they were edible, and stand them in a pool of the pomagranite sauce she recommends to go with the panna cotta.

A traditional first course service is to use the mini-pumpkins as bowls for soups. But you said you wanted something cold or room temp, so that leaves out the gamut of squash bisiques and other soups. Too bad, because a really dramatic presentation is to use a regular pumpkeen as a tureen, and the minis as individual bowls.

I've a recipe for a southwestern salad based around black beans, corn, and bell pepper. Usually I serve it in won ton cups as a starter. No reason it wouldn't work in the mini-pumpkins. And, come to think of it, there's a whole range of salads---particularly those based on root veggies and other harvest fruits & vegetables---that would work.

[CatheyJ]

Originally Posted by KYHeirloomer

I've a recipe for a southwestern salad based around black beans, corn, and bell pepper.

I was kind of thinking of something along the lines of pumpkin puree, onion, red and green bell, garlic, cumin- chili powder-black pepper and corn.. Is your recipe similar to this?

Or I was hoping for a dip or dessert.. I LOVE the soup idea but I really need for this particular dish to be easy to transport with no fuss once I get there.