• Baby Pumpkins with Maple and Cinnamon


    Baby Pumpkins with Maple and Cinnamon

    From Alison Anton
    Course Side Dish
    Recipe Category All Recipes, Sides
    Author Christine Andrew


    • 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.