Chef Paulette's Baked Mini Pumpkins - WSMV News 4

Chef Paulette's Baked Mini Pumpkins

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4 mini-pumpkins

4 tablespoons butter (or to taste)

4 tablespoons maple syrup (or to taste)

2 teaspoons cinnamon (or to taste)

1/4 cup walnuts broken into small pieces

Preheat oven to 375 degrees F.

Carefully cut off the top of each pumpkin (about a 1/4 to 1/3 of pumpkin top)
using a serrated knife usually works best. Scoop out the seeds and the inner fiber threads. Place a tablespoon each of butter & maple syrup in each pumpkin. Brush the syrup onto the sides and inner top as well. Divide and sprinkle in cinnamon and walnuts.

Put the lid on each pumpkin, place them in a medium casserole dish. Pour about a cup or 2 of water in the bottom of the dish, to come up about 1/3 the way on the pumpkins. Bake for about 45 minutes until pumpkins are tender inside. Serve individually to each guest
hot or at room temperature. Scoop out flesh with a teaspoon.

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