Mini Pumpkins

I got this idea from a recipe that encouraged creative use of leftovers. The original recipe was for spinach rice balls and it required mixing leftover rice with an egg and cheese and adding frozen spinach, shaping into small balls and baking. I decided to replace it with a butternut squash for an orange hue.—Nicole Denis

Serves: Makes 25

Cooking Time: 30 minutes

• 1 ½ cups of leftover cooked rice
• ¼ piece of cooked butternut squash (or substitute with 1/4 cup canned pumpkin)
• 1 egg
• 3 Tbsp. of Parmesan Cheese
• ½ tsp. salt
• 3 Tbsp. of sugar and cinnamon mixed (I used Essential Cane All Natural Flavored Sugar/Cinnamon Flavor)
• Olive oil to drizzle

1. Heat oven to 325 degrees F.

2. Mix all ingredients—except 1 tablespoon of cinnamon sugar—in a bowl until well incorporated.

3. Form into 1-inch balls.

4. Place on greased cookie sheet.

5. Drizzle each with a little olive oil and sprinkle with remaining cinnamon sugar.

Bake for approximately 25-30 minutes until a light crust forms.