Ingredient: maple syrup per pumpkin

  • Baby Pumpkins with Maple and Cinnamon

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    Baby Pumpkins with Maple and Cinnamon
    From Alison Anton
    1. Place the rack in the center of the oven. Preheat the oven to 425 degrees.
    2. Cutting 1-2 inches around the stem, cut a "lid" for each pumpkin.
    3. Scoop out the seeds from the body and lids of the pumpkins.
    4. Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan.
    5. Roast for 30-40 minutes, depending upon the size of the pumpkins.
    6. They are done when tender to the touch. Let cool on the rack for 5 minutes.
    7. 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.