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Baby Pumpkins with Maple and Cinnamon

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

Ingredients

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

Instructions

  • 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.