Roasted Baby Pumpkins
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- 6 baby pumpkins, each about 1 lb.
- 1/2 cup(s) maple syrup, heated
- 3 tablespoon(s) unsalted butter, at room temperature
- 1/2 teaspoon(s) chopped fresh thyme
- salt and pepper to taste
- 1. Position a rack in the lower third of an oven and preheat to 375 degrees F.
- 2. Cut the top off each pumpkin about 1" below the stem. Reserve the tops to use as lids during roasting.
- 3. Using a spoon, scrape out the seeds and discard. Place the pumpkins in a heavy roasting pan.
- 4. In a small bowl, whisk together the maple syrup and butter until smooth.
- 5. Divide the butter mixture among the pumpkin cavities, sprinkling with the thyme, and season with salt and pepper.
- 6. Cover each pumpkin with its lid. Roast until a knife easily pierces the flesh, about 45 minutes.
- 7. Using a spoon, scrape the flesh away from the skin but keep it within the pumpkin shell, then stir with the maple butter and accumulated juices to form a puree-like consistency.
- Serve immediately.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Roasted Baby Pumpkins Recipe at a Glance
- COURSE: Side Dishes/Vegetables