Thursday, October 27, 2011
Last Night's Dinner: Roasted Mini Pumpkins
I bought these mini pumpkins at The Country Garden for a Newsday photo shoot last week (talented photographer Doug Young never accidentally gets the dog bed in his pictures). But in the back of my mind I new they were destined for the dinner table. Last night I roasted them and served them with some skirt steak and kale chips. Here's the recipe:
Roasted Mini Pumpkins
4 mini pumpkins
2 tablespoons butter
Ground black pepper
1. Preheat the oven to 400 degrees. Line a baking sheet with heavy-duty foil.
2. With a sharp chef's knife, slice away the top third of each pumpkin. Scrape the seeds and any stringy pulp out with a spoon.
3. Place a 1/2 tablespoon of butter inside the bottom half of each pumpkin, sprinkle with salt and pepper, and replace the tops. Roast until soft, 25 to 30 minutes. Serve immediately.