Baked Miniature Pumpkins recipe

This pumpkin recipe is perfect for a dinner party - serve them for dessert with some thick clotted cream and a sprinkling of cinnamon. They're especially good to eat in the Autumn as they are bang in season and the dish is wonderfully warming.

Ingredients:

6 small pumpkins
6 tsp. dark brown soft sugar
3 tsp. butter
4 1/2 tsp. ground cinnamon

Method of Preparation:

Preheat the oven to 180C. Prepare a baking tin by pouring in 1cm of water.
Cut the top off the pumpkins and scoop out the seeds with a spoon.
Sprinkle 1 tsp. brown sugar, 1/2 tsp. butter and 1 1/2 tsp. cinnamon inside each pumpkin.
Put the pumpkin top back on and bake in the oven for half an hour or until the pumpkin flesh is tender.

Let the pumpkins cool for a little while before serving them as they'll be very hot. You could also make this dish using sweet potato, butternut squash or acorn squash as the main ingredient - use whatever you find at the shops!

Author: Laura Young.

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Conversions
180°C	350°F / Gas Mark 4

Data:

Published: August 1, 2011