From Alison Anton

• 1 baby pumpkin per person
• 1 teaspoon melted butter per pumpkin
• 1 tablespoon maple syrup per pumpkin
• Dash cinnamon and fresh nutmeg per pumpkin

Place the rack in the center of the oven.  Preheat the oven to 425 degrees.

Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin.  Scoop out the seeds from the body and lids of the pumpkins.  Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan.  Roast for 30-40 minutes, depending upon the size of the pumpkins.  They are done when tender to the touch.  Let cool on the rack for 5 minutes.

Gently transfer the pumpkins to a decorative platter.  Drizzle the melted butter and maple syrup around the insides of the pumpkins.  Sprinkle with the cinnamon and nutmeg.  Close the lids and serve warm.