Small pumpkins or Acorn Squash

Susan Stagner

By
@susanmstagner

You can make this as a side dish or an appetizer to your meal with the small pumpkins. This picture is from Martha Stewarts recipe for pumpkin pudding.


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Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

6 small
pumpkins
6 slice
butter
1 c
brown sugar
1 can(s)
crushed pineapple, drained
cinnomon or allspice

Directions Step-By-Step

1
Cut the top off the small pumpkins to be used to put back on the pumpkin. After cutting the tops off pumpkins clean insides with a melon baller tool.
2
When cleaned put in bottom of pumpkin, 1 pat of butter, about 1 tablespoon, use the side of paper butter is wrapped in and just cut your pats.
3
Then add brown sugar, sprinkle cinnomon or allspice, and crushed pineapple, as much as the little pumpkin will fit up to the top. Put the tops back on.
4
After filling, place in a casserole or roast pan with boiling water half way up the pumpkins, bake at 350 degrees for about 30 to 45 minutes until soft or done. Remember this is squash so use your judgement. Remove from water and serve in any serving dish you would like. Bon Appetite!!!!!!
5
For Garnish you can use frozen puff pastry, cut into leaves with egg and cream eggwash on top sprikled with sugar. Follow directions on box for baking the puff pastry. Must be made seperately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian