Get your little pumpkins right away because they will all be spoiled if they freeze in the field and they keep wonderful at garage temperature. A gang of them arranged on a huge white platter with sprigs of kale for garnish are almost as spectacular as the bird.
Serves eight.
9 baby pumpkins (catastrophe insurance)
3 Tbsp. softened unsalted butter
Salt and pepper
1 Tbsp. fresh sage leaves, minced
2 tsp. fresh ginger root, finely minced
34 small Brussels sprouts or/
34 fresh white pearl onions (if preferred)
2-3 Tbsp. unsalted butter
Cut the top third of the pumpkins, leaving the stems. Scrape out the seeds and pith with a sharp spoon. Rub the interiors with softened butter which is combined with salt, pepper, sage leaves, and ginger root. Rub the outsides of the pumpkins with a little oil, then place them in a roasting pan and fill with water to a depth of about 11/2 inches.
Replace the tops, cover with heavy foil, and slide them into the center of a preheated 350-degree oven. Bake for one hour or until pumpkins are tender, not falling apart.
Meanwhile, clean the sprouts well and toss them into a large pot of boiling, salted water. Cook them, uncovered, until bright green and just tender. Drain, dry well, and, just before serving, saute them in butter until lightly browned with some crispy edges.
Fill the pumpkins with these and replace the tops if you're big on surprises, or leave off the tops for a more colorful presentation. Pearl onions may be cooked in exactly the same way, if there is a bigot with an unreasonable prejudice against Brussels sprouts expected at your table.
Or make an equal number of each (which will of course, result in everyone wanting one kind). This vegetable spectacular can be made in the morning, then assembled and reheated in a roasting pan with an inch of water, uncovered. Serve very hot.