- 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
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.
nutrition information per serving
91 calories; 6g total fat; 16mg cholesterol; 2mg sodium; 10g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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