Roasted Mini Pumpkins

Recipe: Roasted Mini Pumpkins


  • 4 mini pumpkins
  • Kosher salt
  • Fresh ground black pepper
  • ¾-1 cup homemade apple sauce or store purchased


Preheat the oven to 350 degrees F

First wash and dry the mini pumpkins. Using a paring knife and carefully cut the tops off the pumpkins and reserve. Use a spoon to scoop out the guts and seeds from the mini pumpkins until they are clean. Season the inside of the cleaned pumpkins by sprinkling the insides with kosher salt and fresh ground black pepper. Distribute the applesauce preferably homemade see * or store bought applesauce into the four mini pumpkins.

Place the reserved lids back and set the filled pumpkins on a baking sheet lined with parchment paper. Roast the filled pumpkins for 45 minutes to 1 hour until the pumpkins are tender but not overcooked.

Recipe adapted from the Barefoot Contessa

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Recipe by yumm yumm yumm.
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