Roasted Mini Pumpkins

By melanieroe

Active Time: 10 Minutes
Total Time: 40 Minutes
Yield: 12 Servings

Nutrition Facts per Serving
Calories: 91
Fat. Total: 6g
Protein: 1g

Carbohydrates, Total: 10g
Sodium: 2mg
% Cal. from Fat: 59%

Cholesterol: 16mg

Ingredients

• 12 mini pumpkins
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground allspice
• 6 tablespoons unsalted butter
• 1/4 cup pure maple syrup
• Salt and freshly ground pepper

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Using a grapefruit knife or a sharp paring knife, cut a ring around each pumpkin stem to form a lid; remove the lids and set aside. With a small spoon, scrape out the seeds and any membranes.

In a small bowl, combine the cinnamon, nutmeg, and allspice and sprinkle the spices inside the pumpkins. Add 1/2 tablespoon of the butter and 1 teaspoon of the maple syrup to each pumpkin and season with salt and pepper.

Set the pumpkins in a baking dish and add 1/2 inch of water. Replace the lids and roast the pumpkins for about 30 minutes, or until tender. Serve hot.