Roasted Mini-Pumpkin Bowls

Photo: Annabelle Breakey

Each bowl holds about 1/2 cup soup or risotto.

Yield: Makes 6
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 4%
  • Protein: 1.4g
  • Fat: 0.1g
  • Saturated fat: 0.1g
  • Carbohydrate: 9g
  • Fiber: 0.7g
  • Sodium: 1.4mg
  • Cholesterol: 0.0mg

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. 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. 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.
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