Roasted Mini-Pumpkin Bowls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Each bowl holds about 1/2 cup soup or risotto. Ingredients:
6 mini pumpkins or squash such as baby bear, munchkin, jack be little, gold nugget, or wee-b-little, 6 to 8 oz. each |
about 2 tsp. olive oil |
kosher salt and pepper, to taste |
Directions:
1. Preheat oven to 400°. If needed, cut a thin slice from bases of pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper. Bake until tender when pierced, 40 to 45 minutes.
2. Cut off lids about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, line it with a piece of foil.
3. Note: Nutritional analysis is per pumpkin.
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