Roasted Mini Pumpkins
The cute mini pumpkins you see this time of year are not only great for decoration, but they are delicious! Don’t throw away the seeds. Once you’ve roasted ‘em, you can’t stop eating’em.
4 mini pumpkins (about 4 inches in diameter)
4 teaspoons butter
4 teaspoons pure maple syrup
1 tablespoon vegetable oil
With a sharp knife, carefully cut off the top of each pumpkin. Scrape out the seeds and strings into a bowl and put the pumpkin bottoms in a baking pan. Into each, put 1 teaspoon butter, and 1 teaspoon maple syrup and season with salt and pepper. Replace the pumpkin lids. These can be prepared up to 1 day in advance and kept refrigerated.
Preheat oven to 400 degrees F.
Roast the pumpkins for 30 minutes or until tender.
Discard the strings from the seeds and spread them in a shallow baking pan. Drizzle with the oil and stir to coat them well. Roast the seeds in the oven for 12 to 15 minutes or until golden brown, stirring occasionally. Sprinkle them with salt and pepper to taste and toss to coat them well. Serve the seeds separately or sprinkled in the pumpkins.
From Leslie Glover Pendleton