2 small pumpkins
4 cups of sweet potato (large dice)
2 cups of carrot (medium dice)
2 cups of butternut squash (large dice)
1 cup of Lee Kum Kee hoisin sauce
2 tbsp of ginger (grated)
Carve and hollow out pumpkins; set tops aside
Cut and sauté sweet potatoes and carrots for 2-3 minutes or until tender
Toss squash, sweet potatoes with Lee Kum Kee hoisin sauce and ginger in a bowl
Place vegetables in pumpkins and bake for 350 F for 40 minutes to 1 hour or until pumpkins are tender
Place tops back on pumpkins and enjoy!
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