Roasted Baby Pumpkins
These adorable baby pumpkins are filled with a delectable mixture of maple syrup, butter, and fresh thyme, creating a sweet and savory flavor profile that is sure to delight your taste buds. Roasted to perfection, these pumpkins are a festive and delicious addition to any fall or holiday meal. The tender flesh scoops easily into a creamy puree, making it a comforting and impressive dish that is as beautiful as it is tasty.
— Constant Cookbook
Ingredients
- 6 baby pumpkins, each about 1 lb.
- 1/2 cup maple syrup, heated
- 3 Tbs. unsalted butter, at room temperature
- 1/2 tsp. chopped fresh thyme
- Salt and freshly ground pepper, to taste
Instructions
- Position a rack in the lower third of an oven and preheat to 375°F.
- Cut the top off each pumpkin about 1 inch below the stem. Reserve the tops to use as lids during roasting. Using a spoon, scrape out the seeds and discard. Place the pumpkins in a heavy roasting pan.
- In a small bowl, whisk together the maple syrup and butter until smooth. Divide the butter mixture among the pumpkin cavities, sprinkle with the thyme, and season with salt and pepper. Cover each pumpkin with its lid. Roast until a knife easily pierces the flesh, about 45 minutes.
- Using a spoon, scrape the flesh away from the skin but keep it within the pumpkin shell, then stir with the maple butter and accumulated juices to form a puree-like consistency. Serve immediately.
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