Baked baby pumpkins are the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.
Serve these tasty gems with your favorite roasted meat or fish dish, alongside a serving of cold weather greens. The natural bitterness of kale and radicchio makes an excellent counterbalance with the earthy sweetness of roasted pumpkin.
Baked Baby Pumpkins Recipe
Print
Baked Baby Pumpkins
- Yield: Serves 6
Ingredients
- 6 miniature single-serving pumpkins, tops cut off “jack-o-lantern” style and seeded
- Olive oil
- Fine sea salt
- 6 tbsp (3/4 stick) unsalted butter
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground dried red chile, preferably New Mexican or ancho
- ¼ tsp ground coriander
Instructions
Preheat the oven to 350 degrees. Lightly oil a shallow baking dish.
- Coat the pumpkins and their lids lightly with oil, inside and out.
- Sprinkle the interiors of each lightly with salt.
- Place the pumpkins in the dish and top each with its lid. Bake for 50 to 55 minutes, or until soft and lightly browned. Leave the oven on.
- Melt the butter in a small pan over medium-low heat and mix in the brown sugar, cinnamon, red chile, and coriander. Drizzle the mixture inside each of the pumpkins. Replace the lids afterward. Bake for an additional 10 to 15 minutes, until very soft but still holding their shape. Serve hot.
Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce
Subscribe to TABLE Magazine’s print edition.
