How to Make Roasted Mini-Pumpkin Bowls

Antonis AchilleosThis butternut squash and apple soup is light on calories but incredibly rich in antioxidants. Serving it in mini-roasted pumpkins makes it even more delightful. Here's how to make the pumpkin bowls.

Ingredients
8 (10- to 12-ounce) small pumpkins

Directions
Preheat oven to 400°F. Arrange pumpkins on a baking sheet, and roast 30–35 minutes or until tender. Allow pumpkins to cool slightly, about 20 minutes. Using a serrated knife, slice the top quarter of the pumpkin off and reserve for decoration. Scoop the seeds and a little of the soft pulp from the inside of the pumpkin, leaving a 1-inch boarder of pumpkin flesh on the inside. Set pumpkin bowls aside until ready to serve.

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How to Make Roasted Mini-Pumpkin Bowls

Antonis AchilleosThis butternut squash and apple soup is light on calories but incredibly rich in antioxidants. Serving it in mini-roasted pumpkins makes it even more delightful. Here's how to make the pumpkin bowls.

Ingredients
8 (10- to 12-ounce) small pumpkins

Directions
Preheat oven to 400°F. Arrange pumpkins on a baking sheet, and roast 30–35 minutes or until tender. Allow pumpkins to cool slightly, about 20 minutes. Using a serrated knife, slice the top quarter of the pumpkin off and reserve for decoration. Scoop the seeds and a little of the soft pulp from the inside of the pumpkin, leaving a 1-inch boarder of pumpkin flesh on the inside. Set pumpkin bowls aside until ready to serve.

About fox news

Check Also

This Family Tried to Go 21 Days Without Ordering Takeout—Here's How It Went

Like many busy parents, Nicole Moore has a major love of takeout food—but it's a …

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