Here's how to make the cutest side dish ever...

Go and get some of those cute, tiny, mini pumpkins.  You know, the kind that people use for decoration along with those funky-shaped gourds and stuff.  You're not going to decorate with them, though.  You're going to eat them!  That's right, they're totally edible and super good!!  
 

I had no idea that these cute little pumpkins are edible until I came across a recipe for them while searching for sugar pumpkin recipes.  I was so excited when I saw the recipe that I couldn't wait to try it.  Then I happened to go to the farmer's market shortly after finding the recipe and totally scored because they were selling them for only 5/$1.  A side dish that is insanely cute for only $.20 a serving??  Ummm... yes, please!  This recipe is so easy and SOOO good!  It will definitely become a regular side dish during the fall season in our house. 

To cook these adorable pumpkins, first cut the tops off just like you would a jack-o-lantern and use a small spoon to scoop out the seeds and stringy stuff.  Then, put about a heaping teaspoon of butter, a heaping teaspoon of brown sugar and a few shakes of salt inside of each pumpkin.

Next, replace the tops and admire the cuteness.

Now, place the pumpkins in your preheated oven for 30 minutes.  At the end of 30 minutes test the pumpkins by piercing one with a fork to ensure that they're done.  The fork should easily go in. 

Here's how they look fresh out of the oven.

Look at the yummy, melted butter and sugar sauce on the inside.  As soon as you cut this baby open, this yummy sauce will pour out onto your plate and you can dip the pumpkin in it. Yummm!!!

And here it is on my plate. 

(Do you like my fancy dinnerware?  My kids think these plates are the coolest for some reason and ask to use them all the time.)

The rest of the dinner wasn't too shabby either.  

I tend to keep things pretty simple, but I don't like to sacrifice on flavor just because it's simple.

I cut boneless, skinless chicken breast up in chunks and sauteed it in a good amount of coconut oil.  I seasoned it with salt, pepper, thyme, sage, rosemary and a bit of nutmeg.

The green beans were sauteed in a good amount of butter and were seasoned with salt, pepper, onion powder, sage and rosemary.   They were really good!

Go get yourself some mini pumpkins and make an easy and cute fall side dish!  You'll be as happy as this kid.

That's one happy pumpkin smile.  (And yes, that's also pumpkin all over his face.)