Roasted Baby Sugar Pumpkins

Posted by Diane Hoch in Recipes with No Comments

The beauty of this food is that you can easily make 1,2, or 10 depending on the size of your family, company, or individual needs.

Preheat the Oven to 400*

You will need: Baby Sugar Pumpkin preferably with stem attached.

Cut top off pumpkins leaving enough room to provide a “hat” for covering your filled pumpkins after cooked

Scrape out seeds and stringy coating. ( you can wash the seeds until clean – setting them on a parchment lined baking sheet to roast with pumpkins for a garnish). Place pumpkins on a parchment lined baking sheet with “hats” placed next to the face up pumpkins.

Roast for 15 minutes.

They cook super fast, so check to see if they need another few minutes or not by piercing with a fork.

Fill with your favorite soup, vegetable, or grain dish. We used carrot ginger soup topped with roasted pumpkin seeds and cinnamon in this photograph. You can plate with the “hats” sitting on top or or next to the pumpkin.

Serve, impress, and enjoy!!

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