You will need a VERY sharp small knife. Be extra careful while you are carving. The idea is to cut the vegetables, not yourself nor anyone else. I often use small "hobby" knife (Xacto) with razor sharp disposable blades that I got in a hobby store
Start with the carrot. You want a conical portion that matches the diameter of the top end of the squash. Carve a flat "bill" or carefully split it to open the "mouth".
Two flat slices of carrot can now be fashioned into "feet". This is a "cartoon character so actual shape isn't terribly important.
Moving on to the squash, remove a slice from each side. Shape the slice into a stubby "wing".
Next cut a small portion from the top end to form a flat spot to connect the "bill" to.
Use toothpicks to attach the various body parts. An alternative on the "wings" is to cut a slot into the body and allow the wings to stick out at a 90 angle from the body.
A pair of clove "eyes" complete the critter.
If these (or other similar vegetable creatures) don't sit out too long they can be used after the event in a vegetable stock so they aren't wasted.
This is ONLY a guide to get you started on the idea. Play with this a bit and have fun seeing your own creations magically appear.
We make these (and quite a few others) for various family gatherings. Our Granddaughter just loves them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 1|
|Calories from Fat: 30 (32%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 71.5mg||2 %|
|Potassium 634.8mg||17 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 10.4g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
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