You know those miniature pumpkins used to make the office more festive or replace the apple on your elementary school teacher's desk? Those decorative gourds are very edible and before November is over, you should confiscate them and decorate the inside of your stomach with easy and delicious fall flavor.
I'm looking closer at personal-sized proteins and serving them whole. Thai eggplant is another great example. What if we stuffed them with other meats and fish before roasting them, to make an even greater presentation and impart flavor from surrounding vegetable?
Above I've roasted two baby pumpkins @ 350F for about 1 hour.
One with licorice/chili oil/brown sugar
The other with nothing.
Cut 'em open. Handheld enjoyment with a little salt a long the way