Roasted Mini-Pumpkin Bowls

Roasted Mini-Pumpkin Bowls Recipe
Photo: Annabelle Breakey
Make an edible and festive vessel for soup by roasting mini-pumpkins and carving them into bowls.
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Yield:

Makes 6

Recipe from

Sunset

Recipe Time

Total: 1 Hours

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per pumpkin.

Note:

October 2011
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