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Roasted Mini Pumpkins

Source: Food & Wine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  10 Minutes
Total Time:  40 Minutes
  12 Servings
RECIPE INGREDIENTS
12 mini pumpkins
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
6 tablespoons unsalted butter
1/4 cup pure maple syrup
Salt and freshly ground pepper
Roasted Mini Pumpkins Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 400 degrees F. Using a grapefruit knife or a sharp paring knife, cut a ring around each pumpkin stem to form a lid; remove the lids and set aside. With a small spoon, scrape out the seeds and any membranes.


In a small bowl, combine the cinnamon, nutmeg, and allspice and sprinkle the spices inside the pumpkins. Add 1/2 tablespoon of the butter and 1 teaspoon of the maple syrup to each pumpkin and season with salt and pepper.


Set the pumpkins in a baking dish and add 1/2 inch of water. Replace the lids and roast the pumpkins for about 30 minutes, or until tender. Serve hot.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 Servings
Calories: 91
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 2mg
% Cal. from Fat: 59%
Cholesterol: 16mg
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Rose Reviewed: 10/13/2011
very tasty
We grow lots of mini pumpkins that we sell at our farm, so I decided to try this recipe. I was surprised that they were just as good as acorn winter squash. So now instead of throwing out your mini pumpkins after using them for fall decorations; you can eat them!
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