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Roasted Mini-Pumpkin Bowls

Photo: Annabelle Breakey
Total time 1 hr
Yield Makes 6
Make an edible and festive vessel for soup by roasting mini-pumpkins and carving them into bowls.

Ingredients

  • 6 mini pumpkins or squash such as Baby Bear, Munchkin, Jack Be Little, Gold Nugget, or Wee-B-Little, 6 to 8 oz. each
  • About 2 tsp. olive oil
  • Kosher salt and pepper, to taste

Nutrition Information

  • calories 36
  • caloriesfromfat 4 %
  • protein 1.4 g
  • fat 0.1 g
  • satfat 0.1 g
  • carbohydrate 9 g
  • fiber 0.7 g
  • sodium 1.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 400°. If needed, cut a thin slice from bases of pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper. Bake until tender when pierced, 40 to 45 minutes.

  2. Cut off lids about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, line it with a piece of foil.

  3. Note: Nutritional analysis is per pumpkin.