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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

Roasted Mini-Pumpkin Bowls

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

Sunset OCTOBER 2011

  • Yield: Makes 6
  • Total:1 Hour


  • 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


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.

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

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Roasted Mini-Pumpkin Bowls recipe